Charred corn & feta salad

SERVES 4 PREP 15 mins COOK 10 mins EASY V

1 small red onion (about 100g),

thinly sliced

400g sweetcorn (or 2 3 corn cobs,

kernels stripped o) drizzle of rapeseed oil (or another

neutral oil), for frying

2 tsp butter

20g chives, inely sliced

80g parsley, chopped

200g feta, broken into chunks

(ensure vegetarian, if needed) 2 tbsp olive oil

½ lemon, juiced

1 Put the onion in a bowl, cover with water and leave for 5 mins. Drain, rinse and set aside on a sheet of kitchen paper to drain.

2 Fry the sweetcorn in a dry frying pan over a medium-high heat for 4 mins, stirring regularly until it starts to colour. Add a drizzle of oil and the butter, stirring to coat. Cook for another few minutes, or until the kernels are browned all over and a few of the kernels are darker at the edges. Remove from the heat and leave to cool.

3 Once cool, mix the corn with the drained onions, chives, parsley and feta. Drizzle with the olive oil and lemon juice, and season with freshly cracked black pepper. Taste for salt – be careful not to add too much as the feta is quite salty.

GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING 260 kcals • fat 20g • saturates 9g • carbs 8g • sugars 4g • ibre 3g • protein 11g • salt 1.3g