Courtesy of The Telegraph, this is a low-acid, high-alkaline salad of mango, beansprouts and seared sweetcorn, with a pomegranate relish. Corn on the cob is right in season now, (this has been a good year for them!), and chilli is also very much in season. We’ve even done this with our own spring onions, own garlic and own coriander.
Ingredients
For the salad
- 2 corn on the cob
- 80g (3oz) green mango
- 80g (3oz) ripe mango
- 25g (1oz) spring onion
- 150g (5½oz) beansprouts
- 25g (1oz) fresh coriander, chopped
- 2 small red chillis, deseeded and finely sliced
- handful of mizuna or rocket
- 2 tbsp toasted sesame oil
For the dressing
- 2 small garlic cloves, grated
- 1 large knob ginger, grated
- juice of 1 lime
- pinch of salt
For the relish
- 25g (1oz) fresh coriander, finely chopped
- 40g (1½oz) pomegranate seeds
- pinch of salt
- ½ tsp lime juice
- ½ tsp pomegranate molasses
Preparation Method
- Put the corn on the cob on to boil for 20 minutes.
- Meanwhile chop the mango and spring onion into fine julienne strips and mix in a bowl with the beansprouts, coriander, chilli and mizuna.
- Combine the dressing ingredients and mix through the salad.
- Mix together all the relish ingredients and set aside.
- When the corn is cooked, drain thoroughly. Heat the toasted sesame oil in a frying-pan and sear each side of the cob until coloured all over. Cut into eight slices.
- To serve, pile a small handful of salad on to each plate. Arrange the slices of corn on top and finish with the relish.