Throw this simple recipe for corn and chickpea salad together in minutes

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:
6 Tbsp olive oil
2 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 adjust accordingly


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