You can have this on the table in under 15 minutes. Just give the corn a quick flash in a hot pan while slicing and dicing the remaining ingredients and presto, salad is up!
Serves: 6-8
INGREDIENTS
1½ cups frozen corn kernels, thawed
olive oil sea salt and ground pepper
3 medium zucchini, thinly sliced
1-2 avocados, diced
½ cup sliced almonds, toasted
2 tablespoons finely chopped red onion
Dressing
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 cloves garlic, crushed
¼ - ½ teaspoon chilli flakes
1 tablespoon chopped mint
METHOD
DRESSING: Whisk all the ingredients together, except the mint, until thick and glossy. Season well.
Heat a little oil in a large frying pan and cook the corn until lightly golden. Season with salt and pepper then set aside to cool.
TO ASSEMBLE: Add the mint to the dressing. Layer the zucchini, corn, avocado, red onion and almonds on a large platter, drizzling a little dressing on each layer.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.