Charred corn & almond rice salad
Simply serve the seasonal corn cobs alongside the beans and rice – or use a can of sweetcorn (char the kernels in a pan for a few minutes first), if you like. This vegan, quick and easy summer supper is ready in under 30 minutes and provides 2 of your 5 a day.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- Pluscooling
Ingredients
- 2 Essential Sweetcorn cobs
- 2 Essential Salad Onions
- 1½ tbsp toasted sesame oil
- 250g pack Mexican-style rice
- 2 tbsp smooth almond butter
- 1 unwaxed lime, zest and juice, plus extra wedges to serve (optional)
- ¼ x 25g pack coriander, stalks finely chopped, leaves roughly chopped
- 400g can black beans, drained and rinsed
- 2 tbsp toasted flaked almonds
Method
Heat a large frying pan over a medium-high heat. Rub the corn cobs and salad onions with ½ tbsp oil; season and add both to the pan. Fry the onions for 4 minutes, turning halfway through, until tender and slightly charred; transfer to a board. Cook the cobs for another 6-8 minutes, turning every few minutes, until tender, golden and charred in places; transfer to a board to cool.
Meanwhile, tip the rice into a large pan with a splash of water and heat until piping hot (2-3 minutes), breaking up any clumps. In a small bowl, whisk the almond butter, lime zest and juice, coriander stalks and remaining 1 tbsp oil until emulsified; add 1-2 tsp water to loosen, if needed, until double-cream consistency; season.
When the salad onions have cooled, roughly chop. Slice the kernels off the cobs, then stir both through the hot rice with the beans. Divide between 2 plates; drizzle over the dressing. Scatter over the coriander leaves and flaked almonds, then serve with lime wedges to squeeze over, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,722kJ/ 655kcals |
|---|---|
Fat | 30g |
Saturated Fat | 3.7g |
Carbohydrates | 58g |
Sugars | 6.7g |
Fibre | 24g |
Protein | 25g |
Salt | 0.7g |