Feta and sweetcorn salad
|2||red bell peppers|
|30ml||extra virgin olive oil|
|1||lemon, zested and juiced|
|15ml||ginger, crushed and finely chopped|
|45ml||red wine vinegar|
|Marinated feta (see recipe on this page)|
|Salt and freshly ground black pepper to taste|
|Crisp lettuce, brown rice or lentils to serve|
- Drizzle the peppers and sweetcorn with olive oil and lemon juice. Scatter the lemon zest and ginger over it and roast over warm coals until the peppers are slightly soft and sweet and the corn is charred. Remove the skin from the peppers and roughly chop with the parsley. Add the extra virgin olive oil and red wine vinegar to create a dressing.
- Slice the kernels from the cobs.
- Place the feta and corn kernels on a bed of brown rice (or lettuce), and drizzle the roasted red pepper dressing on top.