Roast Pumpkin and Sweet Corn Salad


  • 1 fresh cob corn – corn cut off the cob
  • 1 cup roast pumpkin – cut into small cubes before roasting
  • 1/4 red capsicum, diced
  • 1/4 cup pepitas or pine nuts
  • 1 small handful of fresh parsley or coriander, chopped finely
  • Extra virgin olive oil – cold pressed
  • Balsamic vinegar


  1. Mix all vegetables and seeds/nuts
  2. Drizzle with olive oil and balsamic and toss to combine.
  3. Serve after at least 30 minutes in the fridge to help infuse dressing.
Serves 1 and keeps well.