Super summer corn salad
Gently charred summer corn is ripe with flavour - simply drizzle with lemon juice, basil and olive oil
This is the most summery salad. It's made to be part of a big barbecue spread and the leftovers are perfect for lunch boxes. The seasonal corn and tomatoes are gorgeously sweet, so the touch of simple lemon juice and fresh basil is all they need.
Serves 4. Gluten-free
3 corn on the cob
Large handful of basil leaves
200g cherry tomatoes
Freshly ground black pepper
35g pine nuts
Juice of 2 lemons
Extra-virgin olive oil
Add the corn to a pot of boiling water and boil for 12-15 minutes until cooked. Drain the corn and place it straight onto a hot barbecue or griddle pan. Cook on each side just until starting to char.
Roughly chop the feta cheese and the basil leaves and add them to your serving bowl.
Halve the cherry tomatoes and add them in too, along with a generous sprinkling of sea salt and some freshly ground black pepper.
Toast the pine nuts on a medium heat until they are golden brown and then add them to the bowl.
When the corn on the cob is ready (just beginning to char), use a sharp knife to slice down the sides.
Add the kernels of corn to the bowl along with the freshly squeezed lemon juice and a good drizzle of extra-virgin olive oil. Toss well and serve.