Kaleidoscope salad

Name: Kaleidoscope salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4–6
Ingredients: 1 teaspoon ground coriander; 45 ml (1½ fl oz) rice vinegar; 1 teaspoon Tabasco sauce; 1 clove garlic, crushed; 125 ml (4 fl oz) olive oil; 1 tablespoon chopped fresh basil; 2.5 cm (1 inch) piece fresh ginger; 1 tablespoon chopped fresh coriander; 2 tablespoons chopped fresh parsley; 105 g (3½ oz) fresh raw shelled peas; 4 large ripe tomatoes; 6 spring onions, finely sliced; ½ red capsicum (pepper); 1 small fennel bulb; 13 cm (5 inch) length of cucumber; 2 corn cobs

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

This attractive salad has a bold dressing of fresh ginger, olive oil and coriander and makes an ideal accompaniment to outdoor or grilled food. It can be made up to 12 hours in advance to develop the flavours.

Ingredients

2 corn cobs
13 cm (5 inch) length of cucumber
1

Vegetarian
Gluten-free

Method

Preheat a grill to hot. Remove the papery husk and fibres from the outside of the corn cobs and place under the grill for about 25 minutes, turning several times, until the corn is mottled brown and tender. Remove from the grill and, when cool enough to handle, place on a board standing upright and cut off the kernels using a downward action with a sharp knife. Place the ke