Charred Island Salad

This is quite similar to the Roast Mexican Salad I made recently, but with a tangy, sweet twist.

 

 

 

Ingredients:

1/2 purple onion, diced
1 green pepper, diced
1/2 queen pine, diced
2 ears of corn, nibs cut off
4-6 baby potatoes, boiled and quartered
2 small tomatoes, diced
2 tbs olive oil
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp Himalayan salt

4 tbs white wine vinegar
1 tsp brown sugar
1 bunch cilantro

Preheat your grill to 250 degrees Celsius. In a large oven tray, roast the mixture of onion, peppers, pineapple, corn, olive oil, garlic powder, salt and cayenne pepper. I usually chop all the ingredients straight into the tray to avoid too much washing up. Also, for the best roasting results, it may be better to do it in two batches so that your veggies don't steam. They should be nicely charred after about 10 minutes.

Combine the ingredients in a salad bowl along with the vinegar, brown sugar, tomatoes, potatoes and cilantro. Add a twist of lemon juice and black pepper for extra tang.