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