Summer in a bowl. Juicy corn, creamy avo and feta, fresh crunchy leaves and cucumber with a punchy smoky dressing.
Ingredients
3 corn cobs
2 large cos lettuces
½ cucumber
2 large avocados
Man Grind, to season
Lime, for squeezing
200g feta
Fresh basil and mint, to garnish
Peri Peri Lime Dressing
3 tablespoons good-quality oil
2 tablespoons lime juice
1 ½ tablespoons Cheeky Peri Peri seasoning
Directions
Chuck your corn on the barbecue, still in the husk and grill for 15 minutes till it’s blackened all the way around, then leave to rest for 10 minutes. Strip the husk and slice the kernels off.
Alternatively, you could just husk the corn, and boil the cobs for 4 minutes. If you have time to season them and pop on a hot grill for a few minutes to colour, this makes all the difference in the end result.
For the peri peri lime dressing, place all the ingredients in a medium bowl and whisk together.
Wash the cos lettuce thoroughly, cut into strips and arrange on a large platter.
Dice the cucumber and avocados into large cubes. Season with a little Man Grind and a squeeze of lime, then scatter on top of the cos lettuce.
Next add the corn to the dressing and mix well to coat. Spoon the corn and the dressing all over the salad.
Crumble over the feta and scatter with fresh basil and mint.
