Tumble of Roasted Pumpkin, Sweet Corn & Char-grilled Peppers

1 Char-grill the peppers in the flames of a gas element or over a barbecue grill, turning with tongs. When completely blackened, transfer to a plate, cover with paper towels and leave until cool. Slip off blackened skin (easily done using paper towels). Cut peppers in half and remove cores and seeds, conserving any juices. Cut into fat strips.

2 Preheat oven to 200°C (400°F). Cut the pumpkin into large cubes, removing seeds and peel, then chop into smallish cubes. Spread pumpkin in a large, shallow roasting tin lined with baking (parchment) paper. Drizzle with olive oil, season with salt and pepper and sprinkle with thyme. Lift the edges of the paper to rotate the pumpkin and coat it with oil and seasoning. Roast for about 30 minutes, or until tender and lightly coloured. Cool.

3 Put the corn kernels in a sieve and rinse off any ice crystals under running hot water. Cook for 3-5 minutes in a saucepan of gently boiling, salted water, or until tender. Drain, refresh with cold water, shake off excess water and dry off on paper towels.

4 When the pumpkin is cool, transfer it to a large bowl and season with salt. Add corn and peppers and also sprinkle them with salt, then sprinkle with lemon zest, cumin, paprika and black pepper to taste. Toss gently, adding any reserved pepper juices. Squeeze over the juice of the lemon.

5 Just before serving, scatter with basil if using and toss the salad together. Add the rocket, toss lightly, then serve immediately.

Tips

You can char-grill and slice the peppers 2-3 days ahead, conserving the juices. Roast the pumpkin a day ahead. Keep the peppers and pumpkin refrigerated. Alternatively, make the entire salad 1-2 days ahead, (refrigerate), adding basil and rocket before serving. 

If using fresh sweetcorn, cook the cobs for around 5 minutes, let cool, then slice the kernels off the cobs.