Vegetarian recipe for Corn and Chickpea Salad with goats cheese and a homemade dressing

3-4 fresh sweetcorn on the cob
1 Tbsp olive oil
1/2 tsp each of ground cumin and ground coriander
1 x 410g chickpeas, drained
1/2 red onion, finely chopped
100g feta or soft goats cheese, roughly crumbled
1 Tbsp each of chopped fresh mint and basil
Salt and freshly ground black pepper to taste

For the dressing
3 Tbsp olive oil
1 Tbsp red wine vinegar
1-2 tsp Dijon mustard
 (or wholegrain)
1 Tbsp honey
Add some chopped, fresh chilli, if you like
A pinch of salt and freshly ground black pepper

How to
Grill the corn until blistered and golden, allow to cool for a few minutes and then slice off the kernels.

Mix all of the ingredients together and tip out onto a serving platter. Stir through the herbs and dressing, and season well with salt and pepper.

For the dressing
Mix together in an old jam jar until it emulsifies, then check for seasoning and balance of flavours

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

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