ingredients
2 red capsicums
800 grams waxy baby potatoes, quartered
4 corn cobs
1/2 cup mayonnaise (or for a lighter version, mix half thick Greek yoghurt and half mayonnaise)
1 teaspoon smoked paprika
Flesh of 2 firm ripe avocados, cut into chunks
1/2 small red onion, thinly sliced
Juice of 1 lemon
1 cup basil leaves, torn
method
- Preheat oven to 220° C. Place whole capsicums on an oven tray and roast for 20-25 minutes or until skin is charred and blistered. Remove and cool slightly before peeling off their skins. Cut flesh into strips.
- Place potatoes in a large pot with plenty of cold water and one teaspoon of salt (optional). Bring to the boil, then add corn cobs and boil for 6-8 minutes until potatoes are tender and corn is cooked. Drain potatoes and corn and allow to cool. Cut corn kernels off the cobs once cool enough to handle.
- Mix mayonnaise or Greek yoghurt with smoked paprika. Toss dressing with potatoes and season to taste with salt and freshly ground black pepper.
- Mix capsicum strips, corn kernels, avocados, red onion and lemon juice together. Lightly toss with potatoes. Garnish with basil leaves just before serving.