Sweet corn is rich in fibre and a delicious means of adding valuable carbohydrate to a meal teamed with protein and healthy fats. In this recipe I’ve made wholesome sweet corn into a heavenly miso flavoured puree to match with smoked trout and sautéed spinach. The alternative is some baked cauliflower with legumes such as butter beans for a purely vego option.
2x 4cm thick chunks pumpkin (approximately 500g)
1 tablespoons extra virgin olive oil
1 cup frozen peas, blanched and drained
200g smoked trout, flaked into pieces
2 cups baby spinach
2 tablespoons finely chopped nori, furikake or gomaiso
2 tablespoons extra virgin olive oil or 30g butter
1 leek, white part sliced
2 teaspoons white miso paste
3 cobs sweet corn, kernels sliced from cob
Heat oven to 200C and line a baking tray with greaseproof paper. Arrange pumpkin wedges over the tray, drizzle with extra virgin olive oil, season with salt and place in oven to cook for 40 minutes until golden. Whilst pumpkin is cooking prepare the corn puree. Heat a frypan on medium heat, add extra virgin olive oil or butter to pan and melt, then add leek and miso and cook for 7-8 minutes or until caramelised. Add corn to pan and cook a further 6 minutes. Blitz the corn mix in a blender until smooth, if needed add a few drops of milk to loosen. Once cauliflower is cooked remove from oven. Saute the spinach in a the pan with a drop of water and set aside, then warm the puree in the pan ready to serve. Spread the puree around two bowls, top with baked pumpkin, sautéed spinach, and sprinkle with nori, furikake or gomaiso and serve.