Name: Barbecued corn salad with buffalo mozzarella
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp extra virgin olive oil,plus a little to grill corn and drizzle; 3 corn cobs; 2 Lebanese cucumbers,peeled; 3 tbsp pedro ximenez vinegar; 1/2 cup mint,chopped; 1/2 cup coriander leaves; 4 tbsp natural yoghurt; 2 tbsp whole almonds,toasted and chopped; *4 pickled onions,sliced; 2 buffalo mozzarella balls; 

A simple lunch or mid-week dinner idea:Barbecued corn salad with buffalo mozzarella.Marcel Aucar

Time:<30 minsServes:4

I love this simple salad,so fresh and colourful. I love cooking with sweet corn,for example grilling it on a barbecue or griddle,shaving off the blackened kernels and adding them to salads and coleslaw. The addition of mozzarella and almonds makes a decent meal of this dish.

Ingredients

3 tbsp extra virgin olive oil,plus a little to grill corn and drizzle
3 corn cobs
2 Lebanese cucumbers,peeled
3 tbsp pedro ximenez vinegar
1/2 cup mint,chopped
1/2 cup coriander leaves
4 tbsp natural yoghurt
2 tbsp whole almonds,toasted and chopped
*4 pickled onions,sliced
2 buffalo mozzarella balls

*

When buying pickled onions,try to find them in malt vinegar – they have a richer flavour.

Method

Heat the barbecue and rub a little oil over the corn cobs. Grill the corn for about 10 minutes,until the kernels have some colour.
Slice the cucumber thinly and place in a bowl. Slice the kernels off the cobs and add to the cucumber.
Mix the vinegar and remaining oil,pour over the corn and cucumber and toss well. Mix in the herbs,leaving a little to garnish,and season with salt and pepper.
To serve, spoon a couple of dobs of yoghurt on each plate. Spoon corn mix over the plate,then top with almonds and pickled onion.
Break the mozzarella into a few pieces and add to the salad. Sprinkle the remaining herbs over and some more olive oil.
Season with a little salt and cracked pepper.