Roasted corn salad

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Ingredients

• 2 Corn on the cob
• 1 potato (medium diced and cooked)
• 4 cherry tomatoes (medium dice)
• Bell peppers (½ of 2 different colours e.g. green and orange or yellow.) in medium dice
• ½ mango (peeled)
• 2 tablespoons cooked quinoa (black or white, or both)
• ½ tsp fennel seeds (dry roasted in a pan)
• Coriander leaves (optional, garnish)
Lime cumin dressing
• 1½ Tablespoon lime juice
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground cumin
• Salt and black pepper as required
• 4½ Tablespoons olive oil.
• ¼ teaspoon honey

Instructions

1. Roast the corn in the oven at 200C for 20-30minutes or cook on the grill.
2. Dry roast the fennel seeds in a pan, do not burn it.
3. Cut corn off the cob.
4. Add medium diced potatoes in salted boiling water and cook for 6 minutes, drain and reserve.
5. Cook quinoa in salted boiling water, white quinoa for 8 minutes, black for 10 minutes.
6. Prepare all the other vegetables
7. Make the salad dressing by adding lime juice and mustard in a boil with the ground cumin.
8. Whisk lime mixture constantly while drizzling in the olive oil.
9. Add the honey to the dressing and season with salt and pepper.
10. Combine salad, dress with lime dressing.
11. Enjoy your salad and don’t forget to leave a comment.