Thai corn salad

by Dr Hayley Tait, author of Health on the Hob.

Serves

4

Good for:

Lunch
Dinner

Time:

10 min prep
4 mins cook

Ingredients

4 corn on the cobs
100g green beans, sliced in half and cut into 3
100g tomatoes

1 large carrot, grated
4 cloves garlic
2 tablespoons peanuts, dry roasted in a hot pan

2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons brown sugar (optional)
5-10 birdseye chillies

Step by Step Instructions

Step 1

Boil the corns for 4 minutes and plunge into ice cold water for 2 minutes.

Step 2

Holding the corns end-on, slice chunks of corn kernels off the cob.

Step 3

Add the chopped tomatoes, grated carrot and green beans.

Step 4

Finely chop and crush the garlic, chillies and nuts and add to the lime juice, soy sauce and optional sugar.

Step 5

Taste and add more lime juice or chilli if you wish before coating the corn salad in it. It’s often better to use your hands to get all the flavours into every part of the dish.

More Recipes

Allergen-Free Lentil Loaf

Allergen-Free Lentil LoafRuth Lewis-RobertsonNutritional Therapist & Massage Therapist Website: newyouedinburgh.co.ukInstagram: NewYou_Nutrition Serves 8Good for: Lunch,DinnerIngredients 150g dried green or brown lentils 1 onion 2 medium carrots 2-3 sticks...

Vegan Simnel cake

Vegan Simnel cakeby Karen Leewww.thesensitivefoodiekitchen.comGood for: Easter, DessertIngredientsFor the cake 270 g self-raising flour, wholewheat or gluten-free 1 teaspoon baking powder 1 medium lemon rind, grated pinch salt 400 g dried mixed fruit 150 g glace...

Chocolate cupcakes with sweet potato chocolate frosting

Chocolate cupcakes with sweet potato chocolate frostingby Karen Leewww.thesensitivefoodiekitchen.comServes 12Good for: DessertIngredients 1 medium sweet potato baked in its skin or peeled and steamed 225 grams wholemeal or gluten free self-raising flour...

Chocolate tofu mousse

Chocolate tofu mousseRecipe by Maresa Bossano - LOVE Food CIC www.lovefoodcic.co.uk www.instagram.com/lovefoodcicServes 4Good for: DessertTime: 10 mins prep 1 hour chillIngredients 1 packet / 300-350g silken tofu 100g dark chocolate 1 or 2 tablespoons maple syrup or...

Crispy Tofu Noodle Bowl

Crispy Tofu Noodle Bowl by Karen Leewww.thesensitivefoodiekitchen.comServes 2 heartyportionsGood for: Lunch, DinnerTime: 5 mins prep 25 mins cookIngredientsFor the ginger broth 3 tbsp tamari or coconut amines or soya sauce if you're not gluten free 200 mls vegetable...

Cheezy broccoli muffins

Cheezy broccoli muffinsBy Paula Hallam, RD PG CertSpecialist Paediatric Dietitian Recipe from her book Plant Powered Little PeopleMakes12 muffinsIngredients 300g broccoli, steamed and chopped 240g self-raising flour 1 tsp baking powder 2 tbsp ground flaxseed 15g...