Starters & Light meals Archives

20 minutes, plus three days

Micro-green salad with fresh pear, baby corn and caramelised popcorn

Serves 4

Difficulty Easy

Prep Time 15 minutes

Hold the cooked cobs firmly in one hand and place, base down, on a chopping board.

Carefully run the blade of a sharp knife down the side of each cob to remove the kernels, keeping the rows intact.

Arrange the micro greens on a platter. Layer with slices of pear, baby corn and sweet-corn rows.

Add a good squeeze of lemon juice and a drizzle of olive oil, and season.

Serve scattered with popcorn clusters.

Cook's note: to make caramalised popcorn, follow the instructions in our recipe for a Caramelised popcorn wreath

Per serving: 1164.2 kJ, 5.9 g protein, 6.7 g fat, 47.7 g carbs

TASTE’s take:

Remove the fibrous outer leaves and silken threads of the corncob to reveal the sweet golden nuggets within.

Micro-green salad with fresh pear, baby corn and caramelised popcorn