Ginger and herbed corn salad
- 45 ml olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 30 g fresh ginger, very finely grated
- 350 g mushrooms, thinly sliced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 6 corn on the cob, cooked
- 30 ml fresh coriander, chopped
- 15 ml soy sauce
- 2 ml freshly ground black pepper
Dressing
- 80 ml olive oil
- 60 ml freshly squeezed lemon juice
- 2 ml sugar
- 30 ml fresh parsley, finely chopped
- 15 ml fresh coriander, finely chopped
- 15 ml fresh mint, finely chopped
Method
- To make the salad: Heat half the oil in a large frying pan. Sauté the chopped onion for 4 minutes until soft and translucent. Add the garlic and ginger, cook for 1 minute until fragrant.
- Add the rest of the oil plus the mushrooms and cook for 5 minutes until nicely browned. Add the diced peppers and cook for 2 minutes.
- Cut the corn off the cob and add to the pan. Add the coriander. Stir to combine.
- Remove from heat and season with soy sauce and black pepper to taste. Stir in the remaining fresh grated ginger. Allow to cool slightly.
- To make the dressing: In a jug, mix together the dressing ingredients. Whisk until well combined. Drizzle over the salad just before serving.
