Charred Sweetcorn Salad

Ingredients

  • For the dressing

Directions

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Steps

1

Mix the dressing ingredients together in a small bowl and season to taste.

2

Place the corn cobs in a shallow dish with 45ml of water, cover and cook on MEDIUM MICROWAVE for 8 mins. Remove and drain and smooth each cob with a little butter.

3

Pre-heat grill 1.

4

Place the corn cobs on the metal tray in the middle shelf position and grill for 5-8 mins, turning until charred in places.

5

Hold the sweetcorn vertically and using a sharp knife, cut down to slice off the kernels.

6

Arrange the corn and salad ingredient on a serving platter. Dot with the dressing then scatter over the coriander to serve.

Enjoy

Charred Sweetcorn Salad

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Ingredients

Adjust Servings:
2 Sweetcorn Cobs
1 Knob of butter
400g Can Hearts of Palm Drained, cut into thick slices
300g Baby Tomatoes Halved
1/2 Red Onion Sliced
1 tbsp Freshly Chopped Coriander
For the dressing
3 tbsp Greek yoghurt
1 tbsp Harissa
1 Juice of a lime,
Sea Salt
Ground Black Pepper

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