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Photo of Roasted corn, capsicum and rice salad by WW

Roasted corn, capsicum and rice salad

Total Time
40 min
20 min
20 min
The gorgeous colours of Christmas are captured in this delicious and filling salad.


Brown rice, dry

1 cup(s), (200g) Low GI


2 cob(s), large, (160g each) husks and silks removed

Red capsicum

2 medium, seeded, cut into quarters

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

1 cup(s)

Ground cumin

2 tsp, (seeds)

Smoked paprika

1 tsp

Lime juice

cup(s), (80ml)

Pine nuts

2 tbs, toasted


  1. Cook the rice in a large saucepan of boiling salted water following packet instructions until tender. Drain. Refresh under cold running water. Drain well.
  2. Meanwhile, heat a barbecue or chargrill on high. Cook corn cobs, turning, for 8 minutes or until lightly charred and tender. Transfer to a plate.
  3. Add capsicum to barbecue and cook for 2-3 minutes each side or until lightly charred. Transfer to a plate and set aside to cool slightly.
  4. Using a large sharp knife, remove corn kernels from cobs. Place in a large bowl with the rice. Finely chop capsicum and add to rice with the green shallot and coriander.
  5. Toast the cumin seeds and paprika in a small frying pan over medium heat, stirring, for 1 minute or until fragrant. Transfer to a small bowl with the lime juice and whisk to combine. Season with salt and pepper. Drizzle over salad and toss to combine. Place salad on a serving platter and sprinkle with pine nuts to serve.