CookEat Recipe
Cheddar and Bell Pepper Salad
Cheddar, bell pepper and sweetcorn are layered on a platter with rocket, parsley and rosemary. An olive oil and red wine vinegar dressing is spooned over the salad before a brief rest.
Method
Steps
Step 1
Use 250 g canned sweetcorn kernels, rinsed and drained weight. Wash and dry rocket and herbs; finely chop parsley and rosemary. Deseed and dice bell pepper and cut cheddar into small cubes.
Step 2
Whisk all the olive oil and red wine vinegar together with both herbs. Combine rocket, pepper, corn and cheddar on a platter and spoon over all the dressing.
Step 3
Rest for 3 minutes and serve; keep refrigerated at 4°C or below if preparing ahead.
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