rill on high heat. Grill corn and tomatoes 5-8 mins, turning
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
ur into prepared strainer. Cover and refrigerate for 24 hours, or
uice, oil, honey, mustard, salt, and pepper in a cup, stir
To make mint yogurt, combine all ingredients in a bowl, cover and refrigerate until needed.
Cook the lamb on a heated, oiled grill or grill pan for about 10 minutes or until cooked as desired. Transfer to a warmed plate and cover to keep warm.
Meanwhile, combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl and toss gently.
Serve sliced lamb with the tomato salad, pitta and mint yogurt sprinkled with a little extra mint, if desired.
n a medium bowl. Cover and refrigerate for 3 hours or
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
In a bowl whisk together lemon juice, oil, and salt to taste.
Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
Line 2 plates with lettuce and divide salad between them.
Remove corn kernels from cob.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add garlic and saute 1 minute. Add corn and saute for an additional 5 minutes.
Add 1/4 c of basil and transfer mixture to a large bowl.
Cool slightly.
Stir in tomatoes, balsamic vinegar, and the remaining olive oil and basil.
Season with salt and pepper.
Chill for 3-8 hours before serving.
Grill the corn in the husk, then shave off kernels and set aside.
Combine vinegar, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and oil in a blender. Blend until smooth.
Combine the corn kernels, onion and tomato in a large bowl.
Add the dressing and toss to coat. Season with salt and pepper to taste.
Let sit at room temperature for 30 minutes to let the flavors mingle.
Stir in the blue cheese crumbles.
Bring a large saucepan of water to a boil.
Add corn and sugar.
Simmer 1 minute.
Drain in a colander, and pat dry with paper towels.
Arrange tomatoes and corn on a serving platter.
Season with salt and pepper.
Drizzle with olive oil and serve.
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
Drain white corn, yellow corn and peas.
Add diced celery, onion, green pepper and pimento.
Bring salad oil, vinegar, sugar, salt and pepper to a boil.
Pour over vegetables and let set for 24 hours.
Will keep for 2 weeks.
/2 cup olive oil and 1 sprig of rosemary into
Bring 16 cups water to a boil and add 1 tbsp butter, 1 tbsp sugar and 4 tbsp salt. Add corn, cover and simmer for 30 mins.
Meanwhile, mix vinegar with 1 tsp sugar then whisk in oil. Season and toss with onions, basil and tomatoes. Adjust seasoning and let marinate for 15 mins.
To finish, drain corn and grill or broil for 5 mins. Heat remaining butter and add chopped chilies and salt to taste. Serve corn drizzled with chili butter and the potatoes with sour cream. Garnish with basil and tomato salad on the side.
ut tough ends from asparagus and discard. Cook asparagus in boiling
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1. Prepare the
0 mins or until puffed and golden.
Meanwhile, heat a
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.