Baked cheese bread flower
This fabulous cheesy pull-apart sharing bread is perfect for the party season. No one can resist melty camembert and golden dough balls
Zesty corn, lime & feta tossed salad
Serves 4-6 as a side
Easy
Prep:
Cook:
Grill the corn cobs for this salad over a hot barbecue. The smoky kernels are then tossed with tangy feta and plenty of fresh veg and herbs
Skip to ingredients
- 200g cherry tomatoeshalved
- 1 red pepperfinely diced
- 1 red onionfinely diced
- 4 corn cobsany husks removed
- 150g fetacrumbled
- small handful of corianderroughly chopped
- small handful of mintleaves picked and torn
- 1-2 handfuls of tortilla chips
For the dressing
- 2 limeszested and juiced
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- ½ tsp smoked paprika
- ½ tsp chilli flakesor Tajín (optional)
Nutrition: Per serving (6)
- kcal225
- fat14g
- saturates5g
- carbs16g
- sugars7g
- fibre4g
- protein8g
- salt0.71g
Method
step 1
Combine the tomatoes, peppers and onions in a large bowl. For the dressing, whisk all the ingredients together in a separate bowl (or shake together in a sealed jam jar) along with some seasoning. The veg mixture and dressing will keep chilled overnight.
step 2
Grill the corn cobs over a hot barbecue or in a griddle pan over a high heat, turning occasionally until lightly charred all over – the kernels should be tender with smoky, caramelised spots. Cool slightly, then slice the kernels off the cobs using a sharp knife – working one at a time, hold the cob upright on a sturdy chopping board, and slice the kernels off down the length of the cob.
step 3
Fold the warm sweetcorn through the veg mixture along with the feta, coriander, mint and the dressing. Pile onto a serving platter, then roughly crush the tortilla chips and scatter over – do this just before serving so they don’t soften too much.
