Sunshine Salad

ingredients | serves 4 | time 60 mins

2 large sweetcorn cobs • 3 large yellow peppers, halved • 4 tbsp olive oil • 1 tsp Waitrose Cook’s Ingredients miso glaze (or white miso) • 1 tsp Dijon mustard • pinch turmeric or ½ tsp finely grated fresh turmeric • ½ tsp finely grated fresh root ginger • 1 tbsp lemon juice • 250g halloumi • 220g yellow cherry or baby plum tomatoes • 2 white chicory bulbs, leaves separated • 25g pumpkin seeds, toasted

step 1

Preheat the oven to 220˚C, gas mark 7. Rub the peppers with 1 tbsp oil and arrange, skin-side up, in a single layer in a roasting tin. Roast for 25-30 minutes, turning occasionally, until the skins are blistered and blackened in places. Tip into a heatproof bowl, cover with a plate and set aside to cool.

step 2

For the dressing, whisk together the miso, mustard, turmeric, ginger and lemon juice in a bowl. Whisk in the remaining 3 tbsp oil; season. Peel and discard the skins from the peppers; thickly slice the flesh. Add any juices from the pepper bowl to the dressing. Bring a large pan of water to the boil. Simmer the corn for 5-6 minutes, until tender. Drain and use a sharp knife to carefully slice the kernels from the cobs, holding them upright with a tea towel.

step 3

Slice the halloumi into 1cm-thick slices, pat dry with kitchen paper and dry-fry in a non-stick frying pan set over a medium heat. Cook for 1-2 minutes on each side, until the slices are golden. In a serving bowl, toss the halloumi, corn, halved tomatoes and chicory with the roasted peppers. Spoon over the dressing and scatter with the pumpkin seeds.