Description
RECOMMENDED EQUIPMENT
- small bowl
- kitchen brush
- large bowl
- sharp knife
- cutting board
Ingredients
Units Scale
CORN ON THE COB
- 2 corn on the cob
- 50 grams butter
- 1 tbsp Cajun seasoning
SALAD
- 150 grams white cabbage
- 100 grams romaine lettuce
- 1 mango
- 1 yellow bell pepper
- 1 shallot
- 100 grams feta cheese
- 1/2 fresh yellow chili
- handful fresh cilantro
DRESSING
- 3 tbsp olive oil
- juice of 1 lime
- 1 passionfruit
- salt & pepper to taste
Instructions
- Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
- While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
- Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
- Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
- Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.
- Cook Time: 25 min