Flicking through a Womankind magazine dad bought as a treat for mum and I, one of the authors shared about a mexican salad with grilled corn and radishes she’d started making. It sounded good. Inspired, I decided to come up with a variation on the green salad that graced the table at my growing-up house most nights. Asher took the photo, isn’t it beautiful? The white and pink of the radishes and feta cheese find their colour-wheel balance in the deep green of the baby spinach. As much as I realise that when you take the trouble to upload a recipe it should be complete I find it hard to keep really detailed notes, salad recipes particularly seem to evolve as I chop and add and mix. I hope there is enough information to tempt you to try something similar and that it turns out just as beautifully for you.
A box of baby spinach
2 red capsicum
1 green capsicum
1 punnet of grape tomatoes
2 cobs of corn
1 pkt of feta cheese
1/2 bunch radish
2-3 spring onions (or shallots)
1/3 cup lemon juice
1/3 cup olive oil
1 tsp sugar
1/2 tsp salt
1. Chop the capsicum into a rough dice (squares 1.5-2cm), halve the grape tomatoes, slice the cucumber into quarters lengthways, then across-ways into small pieces. Halve and slice the radishes. Slice the spring onion finely and the feta into small squares.
2. Grill the corn cobs on the bbq or on a char grill plate. The quick and sneaky way that I discovered works quite well is the bench top contact grill/sandwich press! Slice kernels off carefully, trying to keep some pieces honey-combed together.
3. Toss the salad ingredients well.
4. Make up the dressing, feel free to add seasonings slowly and adjust to taste.