Veg
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
rapeseed oil
50g popping corn
chipotle Tabasco sauce
4 corn on the cob
1 iceberg lettuce
4 spring onions
30g mature Cheddar cheese
30g blue cheese
6 tablespoons natural yoghurt
¼ of a clove of garlic
2 teaspoons English mustard
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
4 sprigs of fresh coriander
Top Tip
GO VEGGIE
Use anchovy-free Worcestershire sauce.
FLAVOUR BOOST
Some other things this salad loves for company are: sliced avocado, crumbled feta and halved green grapes – it’s a really fun dish!
Method
Really nice as a tasty lunch served with warm wraps or as part of a bigger spread.
- Place a large non-stick frying pan on a high heat with 1 tablespoon of oil, then add the popping corn and cover with a lid. Once popped, add a few generous shakes of Tabasco, toss together and tip into a large salad bowl.
- In the same pan, grill the corn until lightly charred all over, turning regularly, then remove.
- Trim and roughly chop the lettuce, and trim and finely slice the spring onions, then add to the bowl.
- Break the cheeses into a blender, and spoon in the yoghurt. Peel and add the garlic, followed by the mustard, vinegar and Worcestershire sauce, then blitz until smooth, and season to taste with sea salt and black pepper.
- Carefully slice off the corn kernels and add to the bowl. Pour over the dressing, toss together and pick over the coriander leaves, then serve straight away.
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