Smoky Mexican salad

Serves 4 Preparation time 15 minutes Cooking time 10 minutes

The smoky chipotle salad dressing is what makes this salad so delicious. Chipotle paste, which is made of chillies, is available at selected supermarkets and delis. You can substitute it with ½ teaspoon smoked paprika and 2 tablespoons tomato sauce.

You need

• 1 whole corn on the cob • 1 can (400g) black beans or lentils • 2 ripe tomatoes, chopped • 2 spring onions, chopped • 1 wheel feta cheese • a handful of fresh coriander or basil

leaves, chopped • 1-2 tortillas • oil, for frying

FOR THE SALAD DRESSING • 2 tablespoons (30ml) chipotle paste • grated zest and juice of 2 limes • 5 tablespoons (75ml) olive oil • ½ teaspoon (2,5ml) cumin seeds,

toasted • a pinch of freshly ground black pepper

This is how

Make the salad dressing Combine all the ingredients for the dressing. Spread some of the salad dressing over the corn and fry it in a hot griddle pan until some of the kernels are charred. Cut the kernels from the cob and mix them with the beans, tomato, spring onion, feta and herbs. Stir in half the salad dressing and set aside for 1 hour to “marinate”.

Cut the tortillas into wedges, heat a few tablespoons of oil in a pan and fry the wedges until crisp.

Serve the crisp wedges with the salad and remaining dressing.

VARIATION A few slices of fried chorizo sausage would be a great addition to this salad. >