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This is a great autumnal salad, with a bit of heat from the spices and making use of the last of the sweetcorn, which is sweetest at the end of summer. The spice mix makes more than you’ll need, but you can keep it in a jar for the next time, or for scattering over roasting vegetables of other tasty things.

Cajun Spice Mix

2 tspn salt

2 tspn garlic powder

2 ½ tspn paprika

1 tspn ground black pepper

1 tspn cayenne pepper

1 ¼ tspn dried oregano

Shake all these spices together in a jar, and you have a Cajun spice mix.


Juice of half a lemon

1 tbsp clear honey

1 tbsp olive oil

½ tbsp balsamic vinegar

Combine all the ingredients by shaking together in a jar or beating vigourously with a fork. Pour over salad just before serving.


1 butternut squash, peeled, deseeded and cut into 2 cm cubes

50g pumpkin seeds

50g sunflower seeds

4 corn on the cobs

1 tbsp olive oil

Zest of 1 lemon

Juice of half a lemon

2 tbsp olive oil

2 tbsp Cajun spice mix (see above)

Rocket salad

Halved cherry tomatoes

Half a bunch of parsley, snipped

Toss the butternut squash in a roasting tin with the seeds and 1 tbsp olive oil and roast in a preheated oven at 180C for 30 mins.

In a small bowl, combine the lemon zest, juice, olive oil and spice mix.

Then brush this over the corn and place under a preheated grill for 15 mins.

Allow to cool slightly before using a sharp knife to cut the corn kernels off the cob.

Combine the corn, squash and seeds with the salad, parsley and tomatoes, pour over the dressing and serve immediately.