Greek Barbecue Corn & Almond Salad
Preparation time
15 minutesCooking time
15 minutesServing time
Serves 6
Ingredients
- 4 cobs sweetcorn, removed from husk
- 20ml extra virgin olive oil
- Spiced Yogurt:
- 1 cup FARMERS UNION Greek Style Yogurt
- 2 tsp honey
- 1 tsp ground cumin
- 1x 200g punnet cherry tomatoes, cut in half
- 100g toasted almonds, roughly chopped
- 1 small red onion, finely sliced
- handful of rocket, optional
- 1⁄4 bunch parsley leaves, or mint leave roughly chopped
- 1 cup puffed corn, spelt or rice
- juice of 1 lemon
- 3 tbsp extra virgin olive oil
- freshly ground black pepper & salt, to taste
- 1⁄4 cup pomegranate seeds, optional
Method
Step 1
Brush corn cobs with oil and wrap securely in foil. Cook on a barbecue grill plate or in a frying pan for approximately 10-15 minutes turning frequently until corn is cooked and has a few charred marks on the kernels. Remove from foil to cool slightly then slice the kernels off the cob by holding the cob lengthwise up and cutting from the top of the cob down towards the chopping board.
Step 2
Prepare spiced yogurt by combining FARMERS UNION Greek Style Yogurt with the honey and cumin. Refrigerate until ready to use.
Step 3
Place corn in a large mixing bowl and add tomatoes, almonds, onion, rocket and herbs. Mix gently so as not to bruise the ingredients. Just before serving add the puffed corn, lemon juice and olive oil and season to taste with freshly ground black pepper and salt, and mix through. Transfer salad to a serving plate and spoon spiced yogurt on top of salad. Sprinkle with pomegranate seeds and a few extra mint or parsley leaves and serve immediately.
