Chard Corn, Lime & Queso Fresco Salad

Prep time: 20 mins | Serves: 4

Ingredients:

• 3 corn cobs

• 10g olive oil

• 100g queso fresco, crumbled

• 80g red onion, finely diced

• 20g fresh coriander, chopped

For the Dressing:

• 30g extra virgin olive oil

• 2 limes (zest & juice)

• 10g honey

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Heat a grill pan or frying pan over high heat. Brush the corn cobs lightly with olive oil.

2. Cook the corn for 8–10 minutes, turning occasionally, until charred and golden in places. This brings out sweetness and adds a smoky flavour.

3. Allow the corn to cool slightly, then carefully slice the kernels off the cob using a sharp knife.

4. Place the charred corn into a large bowl and add the diced red onion and chopped coriander.

5. In a small bowl, whisk together the olive oil, lime juice, zest, honey, sea salt and black pepper until well combined.

6. Pour the dressing over the salad and toss gently to coat evenly.

7. Fold through the crumbled queso fresco, keeping some pieces intact for texture.

8. Allow to sit for 5 minutes so the flavours come together.

9. Serve slightly warm or at room temperature.

Storage:

Store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature and toss before serving.