Sweetcorn Salad
Sweetcorn Salad Recipe
By: Isabel Robson
Serves: 4
Preparation: 25 minutes
Ingredients:
100g Fresh basil leaves
300g Loose sweet corn (steamed)
2 Sweet red peppers
50g Black olives (pitted)
2 Free range eggs
1 Cup watermelon chunks
1/2 Cucumber chunks
2 tsp Apple cider vinegar
5 tsp Avocado oil
Salt and pepper
Preparation: 25 minutes
Ingredients:
100g Fresh basil leaves
300g Loose sweet corn (steamed)
2 Sweet red peppers
50g Black olives (pitted)
2 Free range eggs
1 Cup watermelon chunks
1/2 Cucumber chunks
2 tsp Apple cider vinegar
5 tsp Avocado oil
Salt and pepper
- Boil eggs. Peel and leave to one side to cool.
- Grill sweet peppers for 6 minutes. Remove outer skin and de-seed.
- Cut peppers into thin strips and add to the bowl.
- Add olives, watermelon, chopped eggs, cucumber, basil and sweetcorn.
- Pour vinegar, avocado oil. Season with salt and pepper.
- Gently fold ingredients together and serve once chilled for at least 20 minutes.
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