Monday, May 12, 2014
Corn and Rosa Tomato Salad
I adore this salad. I've made it countless times and it hits the spot every time; crunchy, tangy, spicy, fresh...all my favourite things on one plate. It also pairs perfectly with chicken and pork or a roasted sweet potato if your the veggie type.
Corn and Rosa Tomato salad
Ingredients: (serves 4)
4 mielies (cobs of corn)
1 medium red onion (finely diced)
200g rosa tomatoes (halved)
handful of coriander (chopped)
1 tbsp balsamic glaze
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
6 tbsp olive oil
1 pinch salt
1 clove garlic (chopped)
2 medium heat red chillis (deseeded and finely chopped)
Cut the corn kernels off the corn cobs (mielies) and boil them in a little salted water until tender (about 4 min), drain and leave to cool. (If I am making it in a hurry, I simply run cold water over the corn in a sieve until it's cooled down.)
Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta rather than just throwing massive wheels of it in ;)
Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.
Toss together until all the ingredients are well muddled and coated in the dressing.
Bob's your uncle!