Summer Corn Salad
July 28, 2017 | Serves 4
- 3 Corn on the Cob
- 200g of Cherry Tomatoes
- 75g of Feta
- Large Handful of Basil
- 1/4 Cup of Pine Nuts (35g)
- Juice of 2 Lemons
- Olive Oil
- Sea Salt & Pepper
This is the most summery salad. It’s made to be part of a big barbecue spread and the leftovers are perfect for lunch boxes. The seasonal corn and tomatoes are gorgeously sweet so the simple lemon juice and fresh basil is all they need.
Add the corn to a pot of boiling water and boil for 12-15 minutes until cooked. Drain the corn and place it straight onto a hot barbeque or griddle pan. Cook on each side just until starting to char.
Roughly chop the feta and basil and add them to your serving bowl. Half the cherry tomatoes and add them in too with a generous sprinkling of sea salt and pepper.
Toast the pine nuts on medium heat until golden and then add them to the bowl.
When the corn is ready, use a sharp knife to slice down the sides. Add the kernels to the bowl with the lemon juice and a good drizzle of olive oil. Toss well and serve.