Corn and avocado salsa
INGREDIENTS
Salsa
2 corn cobs
juice of an orange
2 tablespoons white wine vinegar
1 small red onion, finely chopped
2 cloves garlic, crushed
2 spring onions, finely sliced
2 tablespoons olive oil
handful of basil leaves, roughly chopped
1 avocado, diced
sea salt and freshly ground pepper
METHOD
Rub the corn cobs with a little oil and grill or barbecue until tender, turning frequently. When cool enough to handle, slice off the kernels with a sharp knife. Combine the orange juice and white wine vinegar in a bowl.
Add the onion and garlic and toss to coat. Add the corn and the other ingredients and season
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!