PERI-PERI CHARRED SWEETCORN SALAD BOWLS

With bold peri-peri flavours and summery sweetcorn, this is an ideal dish for any Sunday barbecue spread. And with oyster mushrooms providing a solid source of bonestrengthening vitamin D, you’ll be getting your fix even if the sun doesn’t show

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784 CALS | 68G CARBS

| 15G PROTEIN | 55G FAT

| SERVES 2 | VEGAN

INGREDIENTS

2 corn cobs

1 tbsp olive oil handful of

fresh coriander, roughly chopped 200g mixed salad leaves 85g

sundried tomatoes

1 avocado, sliced

For the peri-peri mushrooms:

250g oyster mushrooms

1 tbsp dry rub periperi seasoning 1 tbsp

coconut oil, melted

•1/4 pineapple, peeled and chopped into chunks

For the dressing:

2 tsp Dijon mustard

1 tbsp balsamic vinegar

6 tbsp olive oil

1 tbsp lemon juice METHOD

1 | For the peri-peri mushrooms, preheat the oven to 220°C. Put the oyster mushrooms in a bowl, along with the peri-peri seasoning, 1 tbsp of the coconut oil and a generous pinch of salt. Mix to coat the mushrooms.

2 | Brush a baking sheet with the remaining oil and arrange the spicecoated mushrooms and pineapple chunks in a single layer. Roast for 25 mins until brown

and slightly crispy at the edges. If you’re prepping these ahead of time, pop them in the fridge until needed. 3 | When it’s time to prep your salad, whip out your corn cobs. Lay one flat on a chopping board and carefully cut down the side of the cob with a sharp knife to remove the kernels. Then rotate the cob so the newly flat (cut) end is on the bottom and remove the kernels from the side. Continue cutting and rotating the corn in this way until all the kernels are removed. 4 | For the dressing, mix the ingredients together in a bowl to combine.

5 | Heat a frying pan over a medium heat and add the sweetcorn kernels. Cook for 5 mins until lightly charred. Turn off the heat and add the olive oil and coriander. Season with salt and mix.

6 | Place a frying pan over a medium–high heat, add the periperi mushroom mix and sauté for 5 mins until piping hot.

7 | Mix the salad leaves, sundried tomatoes, avocado, charred sweetcorn and periperi mushrooms in a large salad bowl and finish with a drizzle of dressing before serving.