Roasted corn cob salad with feta, basil pesto & walnuts

Prep Time: 10

Cook Time: 18

Total Time: 20

Servings people

Appliance/Function:

Preheat the oven to 220 °C fan bake. Line a baking tray with baking paper. If using fresh corn, cut the kernels from 4 corn cob. Dice the unpeeled 400 g sweet potato into 1cm cubes. Slice 1 zucchini in half lengthwise, then thinly slice. Peel and slice 1 red onion. Put the corn, sweet potato, zucchini and onion on the prepared baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper. Toss to combine. Roast for 15-18 minutes, or until the sweet potato is tender and corn golden.

Slice 1 lime in half. In a small bowl, combine lime juice, 1 tbsp apple cider vinegar, 2 tbsp olive oil and a pinch of salt.

Meanwhile, add to a large bowl as you go - slice 1 cucumber in half lengthwise, then thinly slice. Trim the ends of 200 g snap peas and slice them in half width-ways. Roughly chop the 1 bunch basil leaves. Slice 250 g cherry tomatoes in half. Peel, deseed and dice 1 avocado.

Add the roasted corn, sweet potato, zucchini and onion to the same large bowl. Crumble in 50 g feta cheese, add ½ tsp red chilli flakes (if using) and drizzle over the dressing. Toss to combine. Roughly chop ¼ cup walnuts.

Divide the roasted corn cob salad with feta between plates. Garnish with dollops of the basil pesto and sprinkle with the chopped walnuts.