Charred Corn, Pumpkin and Carrot Salad

_INGREDIENTS:

_SALAD:

• 1 head cos lettuce, chopped
• 1 corn cob, husk removed
• ¼ red or brown onion, thinly sliced
• 250g carrots, scrubbed 
• 250g pumpkin, sliced into thin half-moons
• ½ tsp cumin
• ½ tsp paprika
• 50g feta cheese, crumbled
• 30g corn chips, crushed
• Olive oil, for cooking
• Salt and pepper, to taste

_{CHIPOTLE DRESSING:}

• 1 tsp chipotle paste or sriracha
• 3 Tbsp mayonnaise
• Juice of ½ lime
• Salt and pepper, to taste

_{INSTRUCTIONS:}

1. Preheat oven to 200°C
2. Prepare the vegetables by scrubbing carrots clean and slicing into bite sized pieces and cutting pumpkin into thin half-moon slices (you can leave the skin on if desired for texture).
3. Toss the carrots and pumpkin with olive oil, cumin, paprika, salt, and pepper. Spread onto a baking tray and roast at 200°C for 20 minutes, tossing halfway through. Cool slightly once cooked.
4. While the carrots and pumpkin are baking, cook the corn. For charred corn, brush the corn cob with olive oil and grill on the BBQ for 10-12 minutes, turning frequently until charred. Alternatively, you can boil the corn (about 6 minutes in gently boiling water) or use leftover corn.
5. Once cooled, place the corn on a cutting board and use a sharp knife to slice off the kernels.
6. Roughly chop the cos lettuce into bite sized pieces.
7. Make the dressing: In a small bowl, combine chipotle paste, mayonnaise, lime juice, salt, and pepper. Whisk until smooth and creamy.
8. To assemble the salad, layer the lettuce, roasted pumpkin and carrots, corn kernels, and sliced onion in a large serving bowl. Sprinkle with crumbled feta and crushed corn chips for texture.
9. Drizzle with the dressing and lightly toss to combine.