- Charred Corn With Crispy Kale.jpg (36.63 KiB) Viewed 565 times
Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 2 large red peppers, deseeded and cut into small chunks
- 3 large sweet potatoes, peeled and cut into small chunks
- Low-calorie cooking spray
- 200g (7oz) curly kale, large stalks discarded, leaves torn into small pieces
- 4 ears of sweetcorn, husks discarded
- 2 - 3 tbsp lime juice, to taste
Method
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. Put the peppers and sweet potatoes in a large, non-stick roasting tin and spray with low-calorie cooking spray. Toss well, season lightly and roast for 20 minutes, turning halfway. Leave to cool.
3. Reduce the oven temperature to 200°C/Fan 180°C/Gas Mark 6. Put the kale in another large roasting tin, spray with low-calorie spray and season lightly. Toss well and roast for 15 minutes. Leave to cool.
4. Meanwhile, drop the sweetcorn into a pan of boiling water over a high heat. Bring back to the boil and cook for 4 minutes. Drain. Heat a non-stick griddle pan over a high heat. Spray the sweetcorn with low-calorie cooking spray and griddle for 8 - 10 minutes, turning now and then. Cool, then hold each sweetcorn ear on its end on a plate and slice away the kernels.
5. Mix the peppers, sweet potatoes and lime juice together and divide between bowls. Top with the kale and sweetcorn to serve.
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