Recipe courtesy of Sarah Graham

Blistered Corn and Chickpea Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Dressing:

Salad:

Directions

  1. For the dressing: In an old jam jar, combine the olive oil, vinegar, Dijon, honey and some salt and pepper. Mix until emulsified, then check for seasoning and balance of flavors.
  2. For the salad: Grill the corn until blistered and golden. Allow to cool for a few minutes, and then slice off the kernels.
  3. In a bowl, mix together the corn, chickpeas, feta, red onions, olive oil, coriander and cumin; tip out onto a serving platter. Stir through the basil and mint and the dressing, and season well with salt and pepper.

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