Avocado, Sweetcorn, Chilli and Coriander Salad

SERVE WITH THINLY SLICED GRIDDLED BREAD AND ENJOY AS A MAIN MEAL OR SERVE ALONGSIDE GRILLED FISH, COOKED MEATS AND PASTRIES.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 MINUTES

FRESH

2–3 whole corn-on-the-cobs

½ lime, cut into wedges

3 firm, ripe avocados, thinly sliced or cubed

½ red onion, thinly sliced

1 tablespoon roughly chopped coriander

½ large red chilli, seeded (optional) and finely chopped

1 garlic clove, very finely chopped

SPICES

¼ teaspoon cumin seeds, toasted and lightly crushed

PANTRY/LARDER

1 tablespoon melted butter

salt and black pepper, to taste

1 tablespoon oil

2 teaspoons balsamic vinegar

1. Steam the corn-on-the-cobs for about 15–17 minutes.

2. Preheat the grill to a hot setting. Brush the cobs with the melted butter and place under the hot grill. Cook, turning frequently until lightly toasted.

3. Rub the corn-on-the-cobs all over with lime wedges, then remove the kernels by sliding down the sides with a sharp knife.

4. Place the avocados, sweetcorn, reserving a little for the garnish, onion, chopped coriander and chilli into a large bowl and season with salt and pepper to taste.

5. Whisk together the oil, vinegar, garlic and crushed cumin, reserving a pinch for the garnish, and pour over the sweetcorn salad. Mix well until everything is coated with the dressing.

6. Garnish with the reserved toasted sweetcorn and toasted cumin.