Colourful, sweet and crunchy with a fresh note from lemon and ginger, this salad will go with many things. Try it with roast chicken, with barbecued meats and vegetables, in wraps and tacos.
2 sweet corn, husked, remove kernels 1 large red pepper, (capsicum / bell pepper) 100g (3-4 oz) snow peas (mange tout), trimmed 1 Tbsp extra virgin olive oil 1 Tbsp coarsely grated ginger Flaky sea salt to taste Freshly ground black pepper to taste Finely grated zest ½ lemon Optional extras: 1 hot red chilli, finely chopped (add to pan with corn and red pepper) 1 large avocado, halved, stone removed, flesh diced Handful of basil leaves
1 Remove husks and silks from sweet corn. Shave off the kernels with a sharp knife. Cut pepper in half, discard core and seeds and cut into cubes. Trim snow peas and slice into thick strips or leave whole. Heat oil in a medium-sized frying pan (skillet) over medium heat and add corn and red pepper. If including chilli, add it to the pan now. Cook for 5 minutes, stirring often, until corn is shiny. Add snow peas and cook for 2 minutes, stirring often.
2 Squeeze the grated ginger over the vegetables in the pan and stir in the juice (discard fibre). Add lemon zest and season with salt and pepper. Serve hot, or cool for 10 minutes before adding optional extras of avocado or basil.