Charred Sweetcorn Salad

  • Easy
  • VegetarianGluten-free
  • Microwave

Ingredients

  • For the dressing

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Ingredients

Adjust Servings:
2 sweetcorn cobs
knob of butter
400g can hearts of palm drained, cut into thick slices
300g baby tomatoes halved
½ red onion sliced
1 tbsp freshly chopped coriander
For the dressing
3 tbsp greek yogurt
1 tbsp harissa
1 lime juice
sea salt
ground black pepper

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 45mls 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

Remove and cool, transfer to a chopping board. 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

Ingredients

Adjust Servings:
2 sweetcorn cobs
knob of butter
400g can hearts of palm drained, cut into thick slices
300g baby tomatoes halved
½ red onion sliced
1 tbsp freshly chopped coriander
For the dressing
3 tbsp greek yogurt
1 tbsp harissa
1 lime juice
sea salt
ground black pepper
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