- 4 large red peppers, roasted (from a jar is fine)
- 200g frozen sweetcorn kernels, thawed
- a little olive oil, for frying
- a large handful of rocket
- 2tbsp balsamic glaze
- Parmesan shavings
- fresh basil leaves
Cut the peppers into large strips. Fry the sweetcorn in a little oil until slightly browned and set aside to cool.
Put the rocket into a serving dish. Top with the peppers and corn.
Drizzle over the balsamic and add the Parmesan and fresh basil.