CookEat Recipe
Roasted Sweetcorn and Cheddar with Mustard
Roasted sweetcorn and black-eyed peas are finished with melted cheddar, then folded through mustard yogurt. Serve on crisp baguette pieces with lemon wedges.
Method
Steps
Step 1
Heat the oven to 200°C. Use canned sweetcorn and black-eyed peas, weighing each after draining and rinsing. Toss them with the olive oil on a small roasting tray and roast for 12–15 minutes, stirring once, until hot and beginning to colour.
Step 2
Grate the cheddar, sprinkle over the hot vegetables and return to the oven for 2–3 minutes, just until melted.
Step 3
Stir the Dijon mustard into the yogurt. Wash and cut the lemon into wedges. Tear the baguette into small pieces and toast on a separate tray for 4–6 minutes until crisp.
Step 4
Let the vegetables stand for 3 minutes off the heat, then gently fold through the mustard yogurt. Spoon the mixture onto the toasted baguette pieces, divide into six portions and serve with lemon wedges.
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