Griddled sweetcorn & courgette salad with spinach, coriander, beans & roasted red pepper sauce
Griddled sweetcorn & courgette salad with spinach, coriander & beans
- 2 tbsp coconut oil
- 1 ear corn, skin & silk removed
- 1 courgette, cut into 5mm discs
- 400g tin pinto beans, drained and rinsed
- 400g tin borlotti beans, drained and rinsed
- a handful of coriander, roughly chopped
- 2 spring onions, finely sliced
- 200g spinach, shredded
ROASTED PEPPER SAUCE
- 3 roasted red peppers (whole, from a jar)
- 2 cloves garlic, crushed
- 2 tomatoes, diced
- 1 tbsp olive oil
- juice of one lemon
First, cook the sweetcorn. Heat 1 tbsp coconut oil in a griddle pan on high, then add the whole sweetcorn (skinned). Cook for approximately 10 minutes, turning often with tongs until the cob is golden and starting to char in places. Once ready, place on a plate to cool. Keep the griddle pan on the heat ready for the courgette slices.
While the sweetcorn is browning, make the red pepper sauce by placing all the sauce ingredients in a food processor and blitzing for a couple of minutes until smooth. Transfer to a container and put in the fridge until needed.
Add another tbsp coconut oil to the griddle pan and fry the courgette discs in batches for around 4-5 minutes on each side until golden. When the slices are ready, spread out on a large plate to cool down for a few minutes.
In a large bowl mix the pinto beans, borlotti beans, spring onions, coriander and spinach.
Once the sweetcorn has cooled down, shave the kernels from the cob with a knife, cutting as close to the base as possible. Stir these into the salad bowl along with the courgette, then add a ladleful of the red pepper sauce and stir everything well to ensure the sauce is coating all the ingredients.
Serve the salad at room temperature, with cornbread on the side. Keep a pot of the sauce on the table so more can be spooned over as needed.