Roast Pumpkin and Sweetcorn Salad

Ingredients:

• 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

Method:

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