I love this simple salad, so fresh and colourful. I love cooking with sweet corn, for example grilling it on a barbecue or griddle, shaving off the blackened kernels and adding them to salads and coleslaw. The addition of mozzarella and almonds makes a decent meal of this dish.
3 tbsp extra virgin olive oil, plus a little to grill corn and drizzle
3 corn cobs
2 Lebanese cucumbers, peeled
3 tbsp pedro ximenez vinegar
1/2 cup mint, chopped
1/2 cup coriander leaves
4 tbsp natural yoghurt
2 tbsp whole almonds, toasted and chopped
*4 pickled onions, sliced
2 buffalo mozzarella balls
When buying pickled onions, try to find them in malt vinegar – they have a richer flavour.
Heat the barbecue and rub a little oil over the corn cobs. Grill the corn for about 10 minutes, until the kernels have some colour.
Slice the cucumber thinly and place in a bowl. Slice the kernels off the cobs and add to the cucumber.
Mix the vinegar and remaining oil, pour over the corn and cucumber and toss well. Mix in the herbs, leaving a little to garnish, and season with salt and pepper.
To serve, spoon a couple of dobs of yoghurt on each plate. Spoon corn mix over the plate, then top with almonds and pickled onion.
Break the mozzarella into a few pieces and add to the salad. Sprinkle the remaining herbs over and some more olive oil.
Season with a little salt and cracked pepper.