Salads should never be boring. This one was created out of a fridge with ‘nothing’ supposedly in… It actually only took around 10 – 12 minutes to create as I chopped the salad whilst cooking the corn.
Very nutritious full of flavour, colour, texture and really good for my gut. An all round win, win. Avocado and beetroot are the best foods for IBS.
The beetroot sauce is a new find and a bought sauce from Tesco. However, if you want to really go for it and get your cook on, try my Beetroot sauce recipe instead.
To make the chilli corn you could try this recipe also.
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
1 person
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Ingredients
- 2 pieces of corn on the cob
- 1/2 Lime Juice
- 1/2 teaspoon rose harissa or use Chilli Lime Cobs recipe
- 1 chunk Cucumber
- 1 large handful salad leaves
- 5 Cherry Tomatoes
- 1/2 Avocado
- 1 chunk Yellow Pepper
- 1 pinch Black Pepper
- 1 lemon wedge optional
- 1 drizzle beetroot sauce optional
Ingredients
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Instructions
- Wash and boil the corn on the cob for approx 3 - 4 minutes. Whilst this is cooking, heat the oven. Once cooked through, drain the cobs and coat with rose harissa and lime juice. Place in oven and cook for further 3 - 4 minutes.
- Whilst the corn is cooking wash and chop the salad and arrange on the plate.
- Add the cooked chilli corn, drizzle with lemon juice, beetroot sauce and black pepper and serve.
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