Warmed Steamed Sweet Corn Salad
A nice appetizer, light and perfect to compliment a hearty full course meal
INGREDIENTS
4 ears sweet corn
1 small cauliflower, cut into small florets
2 zucchini cut into small cubes
1 cup/120g shelled fresh green peas
4 tbsp extra virgin olive oil
juice of 1 lemon
salt and fresh ground black pepper
6 or so fresh basil leaves
Cook the sweet corn in plenty of boiling salted water for about 15 minutes or until tender. Drain. When cool enough to handle, cut the kernels from the cobs.
Steam the cauliflower florets, zucchini, peas and sweet corn kernels for about 15 minutes. Leave to cool for about 5 minutes.
Mix together the oil, lemon juice and some salt and pepper in a small bowl. Transfer the vegetables to a salad bowl. Sprinkle with the basil and dressing, mix gently and serve.
Serves 4