Corn and tomato salad
|4||sweetcorn — on the cob|
|1||red onion — diced|
|200 g||rosa tomatoes — halved|
|200 g||feta cheese|
|1||fresh basil — chopped|
|1||vinegar — white wine|
|1||garlic — cloves, chopped|
|2||red chilli — deseeded, 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.
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.
Recipe reprinted with permission of Kate Liquorish.