Grilled corn salad with tahini miso dressing
Eating a diverse range of different plant foods feeds the ‘good’ bacteria in your gut. You’ll get plenty of those in this fresh, bright salad. Griddled corn, cherry tomatoes and lettuce are dressed in a tahini, miso, lime, and maple dressing. Sprinkle with feta to make it complete.
Ingredients
Salad
- 4 ears corn on the cob
- 2 tsp vegetable oil
- 1 small red onion thinly sliced
- 10 ounces cherry tomatoes halved
- 1 romaine, Boston, or bibb roughly chopped
- 4 ounces feta crumbled
- large handful of flat-leaf parsley finely chopped
Dressing
- 5 ounces tahini
- 1 tbsp grated ginger
- 1 large garlic clove grated
- 2 tsp white miso
- 1 lime juiced
- 2 tbsp maple syrup
- 1/3 cup hot water
Instructions
Step 1
Rub the corn on the cobs with the oil and season. Heat a griddle pan over a high heat and, once hot, griddle the corn, turning occasionally for 8-10 mins or until lightly charred.
Step 2
While the cobs cook, combine all the ingredients for the dressing. Gradually add about 1/3 cup hot water until you have a smooth, pourable dressing.
Step 3
Leave the cobs to cool slightly before using a sharp knife to shave off the kernels. Discard the cobs and toss the kernels in a large bowl with the onion, tomatoes, lettuce, feta, and parsley. Stir through a little of the dressing, then serve on a large platter drizzled with more of the dressing, leaving the rest on the side.
Nutrition
6 servings
- Calories 288
- Fat 20.5g
- Carbohydrates 12.3g
- Sugar 8.1g
- Fiber 5.2g
- Protein 11.1g
- Salt 0.6g
