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