Charred Corn And Pea Salad - cooking recipe

Ingredients

1 ear corn on the cob, husks and silks removed
8 oz pea pods, cleaned
2 cups baby arugula or spinach
1 None large carrot, julienned
1 tbsp white balsamic vinegar
2 tbsp vegetable oil
1 tsp fresh chopped chives
2 tsp fresh chopped parsley leaves

Preparation

Preheat grill. Lightly coat corn with oil. Grill for 6 mins, or until tender and lightly charred. Let cool then cut corn kernels from cob.
Meanwhile, blanch peas in boiling salted water for 2 mins, or until tender. Shock in ice water then drain.
Arrange baby arugula on a serving platter. Top with peas, corn and carrots. Whisk together vinegar, oil and herbs. Season then drizzle over salad.