Summer Corn Salad

Corn Salad

This light, crunchy and sweet salad is perfect for Summer Sunday lunch. I served with pâté, blue cheese and roasted nuts on bread.

Sweet Corn Salad: Please use a fresh corn if you can, not from the nasty can. Grill washed corn on the cob with a drizzle of coconut oil in the pan for 15-20 minutes until cooked. Season with salt, pepper, cayenne pepper and smoked paprika in the last 5 minutes. Slice corn off the cob. Combine with bean sprouts, coriander, green peas and broad beans. To make dressing, mix a teaspoon of tahini, apple cider vinegar, home-made capsicum chilli chutney and a squeeze of lemon. Drizzle over the salad just before serving.

Pâté: Soak beef liver in milk for an hour in the fridge. Wash nice and clean in cold running water, making sure there is no blood coming out any more. Cut the liver into 2-3 inch cubes. Cook the livers with one chopped onion, one red chilli and 1 teaspoon of minced garlic in a big skillet until all caramelised. Then add a splash of balsamic vinegar, a teaspoon of five spice and coriander powder. Season with salt and pepper. Cook on medium heat until the livers are just cooked through and slightly pink in the middle. Cool down before putting in the food processor. Whiz up until smooth and then transfer to ramekins. For the jelly, mix 2 teaspoons of warm water, one teaspoon of berry jam and one teaspoon of gelatin and pour over the top of chilled pâté.



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