Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
This beautiful salad was created from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning.
3–4 corn cobs (from Linehan Tender Sweet Corn)
1 red capsicum
3–4 tomatoes (from Paul’s Tomatoes)
2 spring onions (from Hetherdale Produce)
red wine vinaigrette
Husk the corn and grill on the BBQ until charred all over. Then carefully cut the kernels off the cob. Cut the cucumber in half lengthways, remove the seeds with a spoon then slice each half in half again, then dice. Cut the capsicum, tomatoes, spring onions and avocado into similar sized pieces and add to the corn. Drizzle with some of the vinaigrette and mix well. At this stage the salad can sit for a few hours to develop its flavours. Just before serving add fresh coriander and a little more dressing if need be.
Red Wine Vinaigrette
¼ cup red wine vinegar
1 tbsp sugar
1 clove garlic, finely chopped
1 tsp wholegrain mustard
¾ cup extra virgin olive oil
salt & pepper to taste
Place all the ingredients in a small jar. Place lid on tightly and shake well.