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Cut the kernels off the ears of corn and lay on a baking sheet, roast in a 400-degree oven for 10 – 15 minutes, a little charring is fine, even desired! While the corn is roasting, prepare the salmon for the oven with a drizzle of Lemon oil and a sprinkle of salt.
Heat the broth to boiling in a 3- or 4-quart pot and add the rinsed quinoa, turn the heat to low and put a lid on the pot, cook 15 minutes and add the drained chickpeas and the chopped peppadew peppers at the very end to warm them.
Put the fish in the oven on a baking sheet and roast for 10-12 minutes. Make the vinaigrette with the cheese, mustard, olive oil, and vinegar and adjust the salt to taste. In a large mixing bowl, toss the corn salad by adding the roasted corn and crumbled feta, and dress with the vinaigrette, mix well and add the fresh basil.
To serve, put the quinoa on the plate, with the corn salad on the side, with the fish angled over both, a lightly dressed arugula salad on the side, garnished with a drizzle of vinaigrette and a twist of lemon.
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