Waitrose

Charred corn & ponzu salad

Living Well

  • Vegetarian

Ingredients

2 packs Waitrose Tendersweet Sweetcorn 2s
1 tsp toasted sesame oil, plus extra for rubbing
50ml soy sauce
40ml mirin
40ml lemon juice
2 carrots, peeled
2 courgettes, trimmed
2 tsp sesame seeds
½ x 28g pack fresh coriander 

Method

1. Preheat the barbecue or griddle to high. Rub the corn with a little sesame oil then cook for 5–10 minutes, turning occasionally, until charred. Set aside until cool enough to handle then cut off the kernels with a sharp knife and keep warm.

2. Meanwhile, to make the ponzu dressing, combine the soy sauce, mirin, lemon juice and 1 tsp sesame oil in a large bowl.

3. Slice the carrots and courgettes into ribbons with a vegetable peeler and add to the bowl with the ponzu dressing, corn kernels and sesame seeds. Toss to coat. Garnish with coriander sprigs and serve.
 

  • Preparation time: 10 minutes + cooling
  • Cooking time: 10 minutes
  • Total time: 20 minutes + cooling

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,025kJ
244kcals
Fat 8g
Saturated Fat 1.2g
Carbohydrate 35.6g
Sugars 14.4g
Protein 7.3g
Salt 1.7g
Fibre 4.8g

2 of your 5 a day | low in fat

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2 stars

Average user rating Based on 1 rating