Name: Grilled corn salad with tahini miso dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 4 corn on the cobs; 2 tsp vegetable oil; 1 small red onion thinly sliced; 300g cherry tomatoes halved; 1 Little Gem lettuce roughly chopped; 100g feta crumbled; large handful of flat-leaf parsley finely chopped; 150g tahini; 1 tbsp grated ginger; 1 large garlic clove grated; 2 tsp white miso; 1 lime juiced; 2 tbsp maple syrup

4 corn on the cobs
2 tsp vegetable oil
1 small red onion
thinly sliced
300g cherry tomatoes
halved
1 Little Gem lettuce
roughly chopped
100g feta
crumbled
large handful of flat-leaf parsley
finely chopped

Dressing

150g tahini
1 tbsp grated ginger
1 large garlic clove
grated
2 tsp white miso
1 lime
juiced
2 tbsp maple syrup

Method

step 1
Rub the corn on the cobs with the oil and season. Heat a griddle pan over a high heat and, once hot, griddle the corn, turning occasionally for 8-10 mins or until lightly charred.
step 2
While the cobs cook, combine all the ingredients for the dressing. Gradually add about 75ml of hot water until you have a smooth, pourable dressing.
step 3
Leave the cobs to cool slightly before using a sharp knife to shave off the kernels. Discard the cobs and toss the kernels in a large bowl with the onion, tomatoes, lettuce, feta and parsley. Stir through a little of the dressing, then serve on a large platter drizzled with more of the dressing, leaving the rest on the side.