Spiced Corn & Feta Tray
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Total: 20 mins
Tasting notes: sweet kernels of corn roasted with nutty chickpeas, red onion and pumpkin seeds in a bombay spice and topped with fresh mint and crumbles of creamy feta
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Ingredients you'll need
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Large roasting tray
Step by step this way
  • 1.

    Heat your grill to its highest setting. Drain and rinse the chickpeas and tumble them onto a medium roasting tray. Peel and slice the onion into thin rounds.

  • 2.

    Standing a corn on the cob in a shallow bowl, carefully run a sharp knife down the cob to slice off the kernels. Keep turning the cob till you have slice them all off. Repeat with the other cobs. Tip them on to the tray with the chickpeas and onions.

  • 3.

    Scatter 1 tbsp Bombay spice mix, the pumpkin seeds and 2 tbsp oil on to the tray. Lightly toss everything together with a good pinch of salt and pepper. Slide under the grill for 8-12 mins till everything is lightly charred and warmed through. Turn everything over after 6 mins and keep a close eye on the veg to make sure it doesn't burn.

  • 4.

    While the veg is cooking, finely chop the mint leaves.

  • 5.

    Remove the tray from the oven and crumble over the feta and sprinkle over the chopped mint. Serve in warm bowls.

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