Ingredients
- corn cobs 2 large, any husks removed
- limes 2, juice of both
- olive oil
- red chilli 1, seeded and finely chopped
- cumin seeds 1 tsp
- white wine vinegar 1 tbsp
- coriander ½ a small bunch, leaves roughly
- black beans 400g tin, rinsed and drained
- whole roasted peppers 2 from a jar, cut into large dice
- spring onions 5, sliced
- feta 125g, roughly crumbled
- little gem lettuce 1, leaves separated
Method
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Step 1
Cook the sweetcorn cobs in boiling water for 3 minutes, then drain well and pat dry with kitchen paper.
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Step 2
Heat the oven to 220C/fan 200C/gas 7. Mix the lime zest, 1 tbsp oil and ½ the chilli and cumin with some seasoning. Drizzle over the corn cobs in a small oven tray and roast for 12-15 minutes, turning occasionally, until starting to turn golden brown and char.
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Step 3
Meanwhile, whisk the lime juice with 1 tbsp oil, the remaining chilli, vinegar and coriander stalks in a salad bowl. Tip in the beans, peppers, spring onions and feta and toss.
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Step 4
Lift the corn from the oven and cool for a minute while you divide the lettuce between 4 plates. Stir most of the coriander leaves into the bean salad, and divide this between the leaves. Using a large knife, put each cob on end and slice away the kernels. Pile these on top of the salads, scatter with reserved coriander leaves and serve.
Nutritional Information
- Kcals 303
- Fat 14.4g
- Carbs 25.8g
- Fibre 6.7g
- Protein 14.3g
- Salt 1.2g
