Orange Marmalade From Spain
Griddle corn for a charred flavour that complements the sweet cherry tomatoes in this salad. Sprinkle over crumbled feta and dress in a tahini, miso and maple dressing
INGREDIENT :
- 4 corn on the cobs
- 2 tsp vegetable oil
- 1 small red onion, thinly sliced
- 300g cherry tomatoes, halved
- 1 Little Gem lettuce, roughly chopped
- 100g feta, crumbled
- large handful of flat-leaf parsley, finely chopped
- 150g tahini
- 1 tbsp grated ginger
- 1 large garlic clove, grated
- 2 tsp white miso
- 1 lime, juiced
- 2 tbsp maple syrup
RECIPE DIRECTION :
- Rub the corn on the cobs with the oil and season. Heat a griddle pan over a high heat and, once hot, griddle the corn, turning occasionally for 8-10 mins or until lightly charred.
- While the cobs cook, combine all the ingredients for the dressing. Gradually add about 75ml of hot water until you have a smooth, pourable dressing.
- Leave the cobs to cool slightly before using a sharp knife to shave off the kernels. Discard the cobs and toss the kernels in a large bowl with the onion, tomatoes, lettuce, feta and parsley. Stir through a little of the dressing, then serve on a large platter drizzled with more of the dressing, leaving the rest on the side.
