Thursday, February 14, 2013

Summer  Harvest

             This summer I traveled cross country several times as I moved from city living to small town coastal living.  As I drove you couldn't help but notice an abundance of road side stalls some of them completely reliant on an honesty box and some organised enough to be manned and offering eftpos!  With each trip I would notice stalls I hadn't noticed the first time it was foodie heaven.  There was an abundance of fresh plums, peaches and nectarines just perfect for eating with their juices dripping down your face after every delicious bite.  As January changed to February new stars emerged watermelon, fresh ears of sweet-corn, tomatoes, basil, courgettes and eggplants.  There are only so many times that a person can eat sweet-corn on the cob slathered in butter (no really there is) before you begin to want something a little different.  This salad is the one...... imagine the sweetness of corn, the fresh hit of lime from the dressing, the bite of chili, and the slight aroma of anise from freshly cut basil.  How you use this beautiful combination that's up to you.  I served this recently with Caribbean Jerk Chicken and some gorgeous sticky coconut rice.   (recipes to follow)

Sweet-corn, Tomato and Basil Salad.

4 corn on the cob (still in husks)
1 punnet cherry tomatoes (halved)
1 red capsicum (small dice)
2 spring onions (thin slice)
1 large handful basil leaves
1 red chili (finely chopped

3 limes zest and juice
100mls olive oil
salt and pepper
1 tspn honey

Soak the corn in water for 30 minutes.  Place on an oven tray and roast in a oven pre-heated to 180c for 1 hour.

Oven-Roasted Corn

Extra sweet cooked in the husk

When the corn is cooked using a sharp knife remove the corn from the cob.  Toss through with tomatoes, capsicum, spring onion, basil and chili.  
Combine the lime, oil, honey, salt and pepper in a bowl and whisk until combined.  Drizzle over salad and serve.

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