Persimmon salad with radicchio and parmesan
Getting bored of your regular salads? Jazz it up with our persimmon salad with radicchio and parmesan. Both refreshing and savoury, the bowl will be spotless after dinner!
20 mins
4
All Year
Check out this vibrant Mexican Corn Salad! 🌽 With corn thriving during the summer, there’s no reason not to whip up this tasty salad.
Ingredients
- 5 ears of corn, cut from the cob
- 1 tbsp olive oil
- ½ large red capsicum, chopped
- ½ small red onion, finely chopped
- ½ cup fresh coriander, chopped
- 6 spring onions, finely chopped
- 1 avocado, diced
- 3 tbsp lime juice
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 4 tbsp sour cream
- ½ cup feta, crumbled
- Salt and pepper, to taste
Method
- Heat the olive oil in a large pan over a high heat. Add the corn and cook for 3-5 mins, stirring often, until the corn starts to char.
- Transfer the charred corn to a large bowl and allow it to cool for a couple of mins.
- Add the remaining ingredients to the bowl with the corn. Mix everything together until well combined.
- Taste test and adjust the lime juice and salt and pepper as required.
- To serve, garnish the salad with additional feta and coriander, if desired.