Save to your scrapbook
Charred corn & feta salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 as a side
2 corn on the cob
250g mixed baby tomatoes, halved
1 small red onion, finely chopped
2 tbsp olive oil
½ lemon, juice
½ x 28g pack coriander, chopped
125g feta cheese
1. Preheat the grill or barbecue to high. When hot, cook the corn for 10-15 minutes, turning occasionally, until tender, allowing it to char slightly on the outside.
2. Meanwhile, toss together the tomatoes and red onion with the olive oil, lemon juice and coriander.
3. Use a serrated knife to slice the corn kernels off the cobs and add them to the salad. Crumble over the feta and serve as a side to barbecued meats and fish.
Typical values per serving:
vegetarian/1 of your 5 a day/gluten free/source of fibre
This recipe was first published in September 2020.