Ingredients
4 jalapeno chiles
8 medium tomatoes
3 tablespoons chopped fresh oregano(45ml)
3 tablespoons chopped fresh basil(45ml)
3 tablespoons chopped fresh cilantro(45ml)
1/3 cup green (hulled) pumpkin seeds(80ml)
4 ears fresh corn shucked and silks removed
1 large white onion, cut in 1/2-inch thick rounds
Olive oil for drizzling
Salt & pepper to taste
4 cloves garlic minced
1 teaspoon ground cumin (5ml)
1/4 cup olive oil(60ml)
11 oz short pasta such as penne (453g)
1 1/2 cups crumbled feta cheese(250 ml)
Garnish
Fresh cilantro leaves
Method
Lay corn, jalapenos and onion on baking sheet.
Drizzle vegetables with 1 tablespoon of oil, and season
Prepare the barbecue for grilling. Preheat the barbecue to medium high heat on one side and medium low heat on the other side.
Oil the grill and add the onions to the medium low side first, then add the corn and jalapenos to the medium high heat side.
Grill onions to char approximately 5 to 8 minutes.
Grill the corn and jalapenos to char for about 2-3 minutes turning to prevent burning.
Remove vegetables from grill and transfer to a bowl, cover and into the refrigerator overnight, or 1 hour.
Remove vegetables from refrigerator.
Remove skins and seeds from jalapenos and place cleaned peppers into bowl.
Cut corn off cob and into bowl.
Chop white onion and quarter tomatoes and then into the bowl.
Add basil, oregano and cilantro.
Meanwhile cook pasta in a pot of boiling water, follow instructions for aldente.
Once cooked, place in colander to rinse under cold water.
Shake off excess water and add to bowl.
Drizzle with 1 tablespoon of olive oil.
Next, in a skillet toast some pumpkin seeds over low heat until lightly browned.
In another non-stick skillet add oil, garlic and cumin.
Cook for 3 minutes stirring with wooden spoon over medium low heat.
Add to salad ingredients in bowl.
Add the flavored oil, toss, season with salt and pepper, refrigerate.
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