I picked up some great seasonal produce this weekend, including some seriously delicious, fresh corn. Rather than simply boil and serve on the cob, I decided to grill it and make a summer salad. The slight charring you get, makes for a really nice, slightly smoky flavour.
This salad also has my favourite Cavolo Nero kale, crisp red apples, roasted sweet potato, beets and goats cheese with a balsamic dressing. This makes enough for two large salads with leftovers for a lunchbox the next day.
1 sweet potato
2 small beetroots
2 corn on the cobs, husks and silk removed
A small bunch of kale, ribs removed and torn intp pieces – I used Kavolo Nero
Small bunch of mixed salad greens
Goats cheese – I used two small individual cheeses broken into large pieces
1-2 crisp apples
1 lemon, halved
3tbs olive oil
2tbs balsamic vinegar
1tsp maple syrup
1tsp Dijon mustard
Pinch of salt and pepper
Start by peeling the sweet potato and chopping into bite sized chunks. Rub with a little olive oil, salt and pepper.
Roast at 220°C/425°F for 30-35 minutes, or until tender and the edges are just starting to catch.
Do the same with the beets, but I like to roast them separately to keep the colours separate. Beets do like to turn everything red!
To grill the corn, heat a griddle pan and rub each cob with a tiny amount of oil and place onto the hot griddle, tuning until cooked all the way around. You can also do this on a barbecue. When the corn is cool enough to handle, cut the kernels off and set aside.
While the vegetables are roasting and the corn grilling, massage the kale in one half of the lemon juice. This tenderises it a little and helps to bring out the vibrant colour too.
Chop the apple into bite sized pieces, leave the skin on, and toss in the rest of the lemon juice to avoid it discolouring.
When the vegetables are cool, assemble the salad by adding the massaged kale to the other salad greens, roasted sweet potato and beets, apples, crumbled goats cheese and the grilled corn. Gently turn the salad to combine everything together.
Whisk or shake the dressing ingredients together and drizzle over the top.
Top with toasted pumpkin seeds or pecans if you like a bit of crunch. This late summer salad is full of flavour and perfect to enjoy on a warm afternoon in the garden.