Ingredients
- Serves 5
- 3 cobs corn
- 500g tomatoes, mixed varieties, cut in half
- 1 small red onion, finely sliced
- 4 spring onions, sliced
- 10 chives, cut into 1 cm pieces
- Handful basil leaves, flat leaf parsley leaves
- 2 Tbsp red wine vinegar
- 4 Tbsp extra virgin olive oil
- Salt and pepper
TOMATO, SWEET ONION and CORN and HERB SALAD
Method
- Cook the corn in the husk in the oven for 20 minutes, rotating throughout cooking
- Remove and cool
- Remove husk and carefully remove the corn kernels
- Add all the ingredients together in a bowl, toss gently
- Allow to sit for 30 minutes before eating
Comments
Thanks to Rosedale Orchard for providing the corn, and to Waikouaiti Gardens for the heirloom tomatoes used in the demonstration at the market
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