Recipes
Date posted: 05/10/2018
Ingredients
| Everyday Favourites sweetcorn (tinned) | 300g |
| Cucumber peeled and diced | 70g |
| Diced tomato seeds and skin removed | 70g |
| Everyday Favourites mayonnaise | 150g |
| Everyday Favourites mango chutney | 65g |
| Fresh ginger (grated) | 6g |
| Curry powder | 6g |
| Fresh coriander leaves (chopped) | 8g |
| Black onion seeds | 1/4 tsp |
| Crunchy corn kernals | a scatter |
| Pomegranate seeds | to serve |
Method
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Ideal as a side salad dish or as a light starter option.- Drain the sweetcorn and pat dry with paper towel then place into a clean bowl.
- Peel the cucumber remove the seeds and cut into a small dice and add to the rice.
- Blanch the tomato in boiling water for 10 seconds and remove the skin cut into quarters remove the seeds and cut into a small dice.
- Mix the mayonnaise, mango chutney, ginger curry powder and onion seeds.
- Stir into the sweetcorn mix to combine.
- Add the chopped coriander stir to mix.
- To serve arrange the pomegranate seeds on top, scatter over the crunchy corn kernals and garnish with some picked coriander.
- Accompany with chargrilled flat bread and a wedge of lemon.