Servings: 4
Ingredients
- 2 Sweetcorn cobs
- 1.1 Knob of butter
- 400 g Can hearts of palm drained, cut into thick slices
- 300 g Baby tomatoes halved
- 1/2 Red onion sliced
- 1 tbsp Freshly chopped coriander
For the dressing
- 3 tbsp Greek yoghurt
- 1 tbsp Harissa
- 1 Juice of a lime
- Sea salt
- Ground black pepper
Instructions
- Mix the dressing ingredients together in a small bowl and season to taste
- Place the corn cobs in a shallow dish with 45ml of water, cover and cook on MEDIUM MICROWAVE for 8 mins. Remove, drain and smooth each cob with a little butter.
- Pre-heat grill 1
- Place the corn cobs on the metal tray in the middle shelf position and grill for 5-8 mins, turning until charred in places
- Hold the sweetcorn vertically and using a sharp knife, cut down to slice off the kernels
- Arrange the corn and salad ingredient on a serving platter. Dot with the dressing then scatter over the coriander to serve
