B00CU1W244_EBOK

pumpkin and zucchini salad
lackened corn
15 mins, plus cooling time COOK 30 mins
vegetables until they start to darken around the
ive this hearty salad a delicious smoky flavour.
e oven to 220°C and line a baking tray with
e pumpkin, onion and zucchini on the prepared tray
with cooking oil. Season to taste with salt and pepper,
r with thyme. Roast the vegetables for 25–30 minutes,
ce, until golden and tender. Remove from the oven and
ol for 10 minutes.
, heat a barbecue or chargrill pan to high and cook
urning often, for 6–8 minutes until slightly charred
. When cool enough to handle, place the cob on its
refully slice off the kernels, then add to the roast
he yoghurt, vinegar, Tabasco and 1 tablespoon cold
small bowl. Season to taste with salt and pepper, then
combine. Place the tomato and rocket in a small bowl,
r half the dressing and toss to combine.
tomato and rocket mixture onto a serving platter.
e vegetables on top, then drizzle over the remaining