Corn on the Cob with Garlic, Smoked Paprika and Spring Onion Butter
Corn on the cob, aka sweetcorn, is a type of maize with a high sugar content and antioxidant health benefits. The tightly packed golden yellow
Sun-Kissed Crunchy Vegetable Salad
Sun-Kissed Crunchy Vegetable Salad
Developed for Natural Life Magazine
Serves:
8
Course Salad, Side Dish
Diet Child Friendly, Dairy Free, Gluten Free, Grain Free, Sugar free, Vegan, Vegetarian
Servings 8 as a side, 4 as a main
Ingredients
- Vegetables
- 1 sweetcorn on the cob
- 100 g French beans trim ends and cut long ones in half
- 100 g garden peas frozen is good
- 100 g sugar snap trim ends
- 100 g mangetout trim ends
- 100 g asparagus spears sliced in half on the diagonal
- 1/3 cucumber cut lengthways and sliced thinly
- 150 g semi-dried cherry tomato or fresh cherry tomatoes halved
- 1 large bowl of iced water
- Dressing
- 5 g mint leaves
- 40 ml extra virgin olive oil
- 2 tbsp Udo’s Choice Oil
- 1 ½ tbsp lemon juice
- ¼ tsp garlic finely crushed
- Himalayan salt and freshly ground pepper
Method
- To make dressing: Finely shred mint leaves, place in a small jar with a lid. Add oils, lemon juice, garlic and seasoning. Season to taste, shake well to combine and set aside until required.
- Boil a saucepan of salted water. Add the whole sweetcorn cobs and French beans and blanch for 5 minutes. Remove with a slotted spoon and plunge into iced water to refresh. Add a little more ice to the bowl. Next blanche the sugar snaps and mangetout for 2 minutes and transfer to iced bowl. Bring the water back to simmer and blanch asparagus (2-5 minutes depending on thickness) then transfer to iced water bowl to chill before draining and drying on kitchen towels.
- Use a sharp knife to cut the corn kernels from the cooked corn cobs; try to keep them in larger pieces.
- To finish: Place all green vegetables including cucumber in a bowl and toss with the dressing. Add the sweet corn and cherry tomatoes and gently turn to combine. Transfer to a serving platter and enjoy!
Maggie's Tips
How to trim sugar snap peas and mange tout:
I. Start with peas / mangetout in one hand and a paring knife in the other hand.
II. Make sure the inside curve of the pod faces you.
III. Sever the top of the snap pea and you’ll see a tough string that runs along the pod.
IV. Pull that string out. Easy-peasy, indeed!
• Udo's Choice Oil is optional, but its addition adds lots of health benefits. Increase its quantity if desired.
• If you cannot source all the veggies, don't worry. Go with what you have and make it your own.
• Say cheese! Salty feta, creamy goats cheese or a lovely crumbly blue cheese is a really nice addition to this salad.
I. Start with peas / mangetout in one hand and a paring knife in the other hand.
II. Make sure the inside curve of the pod faces you.
III. Sever the top of the snap pea and you’ll see a tough string that runs along the pod.
IV. Pull that string out. Easy-peasy, indeed!
• Udo's Choice Oil is optional, but its addition adds lots of health benefits. Increase its quantity if desired.
• If you cannot source all the veggies, don't worry. Go with what you have and make it your own.
• Say cheese! Salty feta, creamy goats cheese or a lovely crumbly blue cheese is a really nice addition to this salad.
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