Barbecued corn and roasted butternut pumpkin with black beans and jalepeno sour cream

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C. Place pumpkin cubes on baking sheet toss with 2–3 tablespoons of olive oil and season with salt and pepper. Bake for 30 about minutes or until tender. Remove from oven and set aside.

Step 2

Heat a griddle or barbecue to high, drizzle the remaining olive oil over the corn and place on the griddle, turning it every minute until until all sides are cooked and slightly charred. Allow corn to cool and slice kernels off the cob. Sprinkle corn kernels and sprinkle with pinch of paprika, salt and pepper,

Step 3

Make vinaigrette by whisking together all ingredients.

Step 4

Arrange black beans, pumpkin and corn on a platter. Pour over vinaigrette and toss through well. Sprinkle pumpkin seeds, coriander leaves and grated cheese over the top. Serve with lime wedges and a dollop of sour cream.

Step 5

If you want some carbs on the side, serve with some crusty bread or Spanish rice.

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