Shredded charred corn salad

While the barbecue is fired up, throw on some corn cobs to add a smoky, sweet flavour to your salad. Strip it off the cob and stir it into a sweet, salty, sharp onion and cabbage salad for a refreshing summer side.

SERVES 6 PREP 20 mins COOK 10 mins EASY V

½ small white cabbage,

finely shredded

2 carrots, grated

1 red onion, halved and finely sliced 3 tbsp cider vinegar

1 tsp caster sugar

4 corn cobs

1 tbsp wholegrain mustard

1 Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle. 2 Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.

3 Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.

GOOD TO KNOW vegan • healthy • low fat • vit c •

1 of 5-a-day • gluten free

PER SERVING 71 kcals • fat 2g • saturates none •

carbs 10g • sugars 7g • fibre 4g • protein 3g • salt 0.2g