DELICIOUS SUMMERY CORN AND CHERRY TOMATO SALAD
I couldn’t be more thrilled to be sharing with you our first recipe of a Corn and Cherry Tomato Salad, on our new recipe blog! It’s something that I’ve been meaning to do for a while now, but time just runs away, especially wherein a small business is concerned. But here I am! Back from the whirlwind of the past four years to bring you to some of The Herbivore Kitchen’s delicious plant-based and vegetarian secrets.
While the sun is shining, and it looks to shine for just a little while longer, the zesty, light and tantalising summer recipes are coming out. In this blog, you can look forward to a rollercoaster of a foodie journey. Taking you from the classic Vegan Salted Caramel Sauce (drooling) to the deepest depths of the cooking cauldron with a Beetroot and Red Pepper Stew.
VERY VEGETARIAN RECIPES
I’m going to try and make the recipes as simple and tasty as possible, with the occasional tricky one to test your baking skills! Who knew lockdown was going to be a time to crack out the whisk and wooden spoon? Never tried baking or cooking before? There can’t be a better time to brush up and impress your friends once we are set free! Even my boyfriend baked me a banana-chocolate birthday cake (his first EVER cake!) the other week – if he can do it, you definitely can! See pictured below.
I’ll also be giving some shout outs to some of my friendly local small business friends. There’s some really amazing produce out there, and Scotland’s food and drink scene is up there with some of the world’s best. And if you’re reading this and not local to Scotland, then do your research and see which businesses local to you that you can help. Grab your laptop, grab a glass of top-quality local gin/beer/soft drink, and get researching (maybe don’t arm yourselves with your credit cards after a few, I don’t take the blame for excessive spending). It’s amazing what’s on your doorstep! And right now, most people are delivering straight to your door. Embrace the lockdown in glorious foodie fashion. Eat the best you can.
So, on with the task. My approach to cooking is relaxed. If you don’t have something in your cupboard or fruit bowl, grab the next best thing. The only way you’ll become a better cook is to experiment. I couldn’t advocate this enough – and you never know, you might be the next best local food producer out there!
CORN & CHERRY TOMATO SALAD
2 corn on the cobs (frozen or tinned will work, but not quite as tasty)
1 punnet of cherry tomatoes
1 red chilli
A handful of coriander
Half a bag of washed spinach
1 small red onion
¼ of a large pineapple
Sea Salt (there’s a lovely range of UK sea salts out there. Skye and Dorset are two that come to mind – I have to give a shout out to Dorset as it’s where I’m from….but there’s always the classic Maldon, which is a staple in our kitchen)
Cracked black pepper
ZESTY LIME DRESSING
2 limes, zest and juice (preferable, but can be replaced with lemon or vinegar)
120ml olive or rapeseed oil (we highly recommend our friends over at SuperNature who have a plethora of delicious (and award-winning) oils to choose from – including a lime one! Did you know this is the oil we use in our brownies?)
1 teaspoon of brown sugar (can be other sugar if brown not available)
1 clove of garlic
Pinch of table salt
A large slab of homemade bread (I recommend focaccia)
Cut your pineapple, I recommend using a serrated knife and prepare it so you cut the core of the pineapple out, and you have chunky 50p pieces. Grab the corn, and using a grill pan (a frying pan is good too) toss the corn and pineapple in and grill for around 5-10mins, until both are nicely charred on the outside (not burnt!).
Grab a large salad bowl. Cut your cherry tomatoes in half, chop your avocado into chunks, and the red onions into very thin slices. Put all of this into your large salad bowl.
With the red chilli, cut it in half lengthways, slice out the middle with the seeds and chop into teeny pieces. Pop this into the salad bowl too, along with the washed spinach. That should be the bulk of your salad chopped and ready to go.
Now for the dressing. If you have a blender/smoothie maker of any sort, then grab all of the ingredients and blend until thoroughly mixed. If you’re not lucky enough to have a machine, smoosh up your garlic as fine as possible, then whisk all of the ingredients together. This will probably separate if doing it by hand, but that’s ok, it’ll all taste super when mixed in the salad. Just make sure to give a good whisk/shake before pouring on the salad (which we’ll do at the end).
Your pineapple and corn should be done by now, take it off the hob, leave to cool for a little while (not too long as it’s nice to have a warm salad). When ready, take a sharp knife and cut the corn off the cob by popping the corn on one of its ends and slicing downwards. You’ll find it very hard to cut into the cob, so don’t worry about going too deep.
Now, put your corn and pineapple into the large salad bowl with the rest of the ingredients. Add in the dressing, and season with sea salt and cracked black pepper.
A tip for seasoning, don’t go heavy at first. Add in a pinch at a time until you have just the right amount. Keep tasting it (but not so the whole salad disappears before you’ve served it – which may just well happen).
Voila, super taste corn and cherry tomato salad! Now serve with a nice slab of homemade bread (or anything else you can find!). Enjoy!