Thursday, 12 October 2017

Charred corn, kale and sweet potato salad.

Remember I said that recently I had fallen for a woman or two. Well one of them is a lady called Anna Jones. One of the most important things in life is trust. When I saw the list of ingredients for this dish, I thought, Really? But as I trust Anna implicitly, I went for it and its now in my top 10 salads. It has a great variety of textures, tastes, heat and colour. What is most satisfying and the clever bit is that you can taste each item individually, yet it all works collectively. Anna has just released her third book, but this one comes from her debut publication

For 4 people you will need : 4 sweet potatoes unpeeled and cut into bite sized chunks, 1 tsp paprika, cumin seeds and runny honey, 1 tbsp. olive oil, 200g bag of kale, juice of half a lime, 2 corn on the cob, 2 ripe avocado peeled and finely sliced, seasoning. (For the dressing : juice of the other half of the lime, handful of cashews, small bunch of coriander, 2 tbsp. coconut milk and water)

1. Preheat oven to 200c
2. Place potatoes on tray and sprinkle with the oil, paprika, cumin, honey and seasoning. Toss together and roast for 40 minutes until golden and crispy.
3. Empty the kale onto a board and chop down and of the large pieces and discard the stems. Place in a bowl, squeeze over the lime and some salt. Scrunch together, this will break down some of the fibres and make the raw kale more pliable.
4. Heat a griddle pan until hot then roast off the corn on each side. Once charred, remove the kernels and add to the kale with the cooked potatoes and avocado.
5. Blend the dressing ingredient together until you get a silky sauce. Check the seasoning and acidity.
6. Pour over the salad, get your hands in and toss gently.

I tend to serve the potatoes and corn warm rather than hot. As there's so much going on already, there's no need to serve it with anything else, except maybe a cheeky glass of sauvignon blanc.

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