Broccoli sweetcorn salad

Broccoli Sweetcorn Salad

RECIPE BY NATASAHA CORRETT

I am obsessed with sweetcorn and it tastes amazing in this salad. Rapeseed oil is a great alternative for frying however non-organic is detrimental to our bees because of the pesticides they use on it which kills them. Without bees we have no food or wild life. So if you can’t find an organic make use a different oil!

Serves2
Cooks In20 minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

1 large sweetcorn
1 broccoli head
1 tsp organic rape seed oil*
1 tsp tamari
½ pomegranate
200g salad leaves
10g parsley
1 tbsp olive oil
1 tsp brown rice vinegar (or apple cider vinegar)
½ lemon
1 tsp honey
Salt and pepper

Method

*if you cannot get organic rape seed oil please use sunflower, coconut or sesame oil.

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Boil a pan of salty water.

Cut the broccoli into florets and drop into the water for 2 minutes then run under cold water. Do not drain the water as you need it for the corn.

Put the corn on the cob into the boiling water for 10 minutes until cooked.

Heat a griddle pan with the rape seed oil and place the pre-cook broccoli florets onto the hot pan until they are coloured.

Mean while chop the parsley and put into a bowl with the broccoli and salad leaves.

Cut the pomegranate into half (cut it around the middle) hold in your hand with the cut side facing your palm and wack the back of it with a wooden spoon. The seeds will fall through your fingers. Put a tea towel over the top of your hands so the juice doesn’t fly everywhere!

Cut the corn off the cob and add to the broccoli, pomegranate, salad leaves and parsley.

Pour the olive oil, vinegar and honey over the salad and mix. Season and serve!

You can also add a brown rice or quinoa grain.