A plate serving tomato, avocado & corn salad with migas & buttermilk dressing

Tomato, avocado & corn salad with migas & buttermilk dressing

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Prep: 20 mins Cook: 35 mins plus soaking

Easy

Serves 6

Try this tasty American-style tomato, avocado and corn salad alongside roast chicken or barbecued meat. Buttermilk in the dressing adds a hint of sourness

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal416
  • fat33g
  • saturates5g
  • carbs20g
  • sugars6g
  • fibre6g
  • protein7g
  • salt0g
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Ingredients

  • 125g coarse bread, such as sourdough (crusts removed)
  • 2 tbsp full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 corn cobs
  • 2 ripe, large avocados
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 large lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 spring onions, trimmed and sliced on the diagonal (use purple ones to add colour if you can find them)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 600g tomatoes (a mixture of colours and sizes is good), sliced horizontally, or halved if they’re small
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

For the dressing

  • 115g mayonnaise
  • smidgen Dijon mustard
  • ½ small garlic clove, grated
  • 5g chives, finely chopped
  • 125ml buttermilk

Method

  1. Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning every so often, until dark golden brown and crisp, then turn the heat down and cook until the pieces are warm through to the middle. Season and cook a little more, turning the pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas 6.

  2. Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be scorched a little at the edges.

  3. To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then gradually whisk in the buttermilk. There shouldn’t be any lumps of mayo left.

  4. Halve and stone the avocadoes and cut each half into slices. Peel the skin from each slice. Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them. Turn over in the juice and season. Add all the other salad ingredients and toss together. Spoon some of the dressing over and serve the rest on the side.

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