First posted: Nov 24, 2015

Blistered Corn and Chickpea Salad



Cooks in:        Serves:4-6

  • 3-4 fresh sweetcorn on the cob
  • 1 Tbsp olive oil
  • 1/2 tsp each of ground cumin and ground coriander
  • 1 x 410g chickpeas, drained
  • 1/2 red onion, finely chopped
  • 100g feta or soft goats cheese, roughly crumbled
  • 1 Tbsp each of chopped fresh mint and basil

  • Salt and freshly ground black pepper to taste
For the dressing
  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar

  • 1-2 tsp Dijon mustard
 (or wholegrain)
  • 1 Tbsp honey
  • Add some chopped, fresh chilli, if you like

  • A pinch of salt and freshly ground black pepper

Mix together in an old jam jar until it emulsifies, then check for seasoning and balance of flavours

What to do

1. Grill the corn until blistered and golden, allow to cool for a few minutes and then slice off the kernels.

2. Mix all of the ingredients together and tip out onto a serving platter. Stir through the herbs and dressing, and season well with salt and pepper.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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