Mexican-style roasted peanut and sweet corn salad

1.Remove husks from corn and slice off kernels with a sharp knife. Heat peanut oil over medium heat in large frying pan and sauté peanuts for 4-5 minutes until starting to colour. Add corn kernels and cook for 3-4 minutes until tender. Transfer to a large bowl to cool.

2.Place onion and chorizo in pan and sauté for 3-4 minutes until onion is soft and fragrant and chorizo has released some of its oil. Add capsicum and cook for 2-3 minutes. Toss together with the peanuts and corn.

3.Combine dressing ingredients in a screw-top jar and shake well, then season.

4.Add the kale or rocket to the salad just before serving and drizzle dressing over top. Arrange on a large platter or in individual bowls and serve with seared lime halves on the side.