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Recipe

Corn, salami and kumara salad with red pepper mayonnaise

This colourful salad is bound to please everyone at the table.

Jan 06, 2007 6:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Corn, salami and kumara salad
  • 4 medium-sized kumara, peeled and cut into chunks
  • 2 cobs sweetcorn, cooked (or 1 x 400g can corn kernels)
  • 100 gram pepperoni salami (pepper flavoured), diced
  • 1 green pepper, finely diced with seeds removed
  • 1/4 cup chopped fresh coriander
  • juice of 1 lemon
  • 2 tablespoon extra virgin olive oil
  • salt and freshly ground black pepper
Red pepper mayonnaise
  • 2 roasted red peppers (available from supermarket delis)
  • 1 cup egg mayonnaise
  • salt and freshly ground black pepper

Method

Corn, salami and kumara salad
  • 1
    Cook kumara in salted, boiling water until just tender, then drain well and set aside to cool.
  • 2
    Run a sharp knife down the sides of the corn cobs to remove the kernels. Place cold kumara, corn kernels, salami, green pepper and coriander in a bowl. Drizzle with lemon juice and olive oil, season with salt and pepper and toss well.
  • 3
    To make red pepper mayonnaise, drain peppers of any juices, place in a food processor and pulse to blend. Add the mayonnaise and blend until smooth. Makes 1½ cups.
  • 4
    Serve salad with red pepper mayonnaise on the side to dollop over.
  • 5
    Adjust seasoning with salt and pepper, if necessary.

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