Ingredients:
- 2 red capsicums.
- 800 grams of waxy baby potatoes, quartered.
- 4 corn cobs.
- 1/2 cup mayonnaise (or for a lighter version, mix half thick Greek yogurt and half mayonnaise).
- 1 teaspoon smoked paprika.
- The flesh of 2 firm-ripe avocados, cut into chunks.
- 1/2 small red onion, thinly sliced.
- Juice of 1 lemon.
- 1 cup basil leaves, torn.
Method:
- Preheat oven to 220° C. Place whole capsicums on an oven tray and roast for 20-25 minutes or until skin is charred and blistered. Remove and cool slightly before peeling off their skins. Cut the flesh into strips.
- Place potatoes in a large pot with plenty of cold water and one teaspoon of salt (optional). Bring to a boil, then add corn cobs and boil for 6-8 minutes until potatoes are tender and corn is cooked. Drain potatoes and corn and allow to cool. Cut corn kernels off the cobs once cool enough to handle.
- Mix mayonnaise or Greek yogurt with smoked paprika. Toss dressing with potatoes and season to taste with salt and freshly ground black pepper.
- Mix capsicum strips, corn kernels, avocados, red onion, and lemon juice together. Lightly toss with potatoes. Garnish with basil leaves just before serving.