Smoky-sweet roasted corn, chipotle-spiked rice, zingy marinated feta and loads of fresh lime. This is the salad that eats like a full-on meal.
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Serves
2
Tinned Sweetcorn
Extra Virgin Olive Oil
Cumin Seeds
Feta
Lime
Cooked Wild Rice
Chipotle Paste
Baby Spinach
Fresh Coriander
Salt
Black Pepper
Serves
2
Tinned Sweetcorn
Extra Virgin Olive Oil
Cumin Seeds
Feta
Lime
Cooked Wild Rice
Chipotle Paste
Baby Spinach
Fresh Coriander
Salt
Black Pepper
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Step 1.
Heat the oven to 200°C fan. Drain the sweetcorn really well, then spread it out on a baking tray. Drizzle over half of the olive oil, season with salt and pepper, and roast for 15–20 mins, tossing halfway, until golden and crisp at the edges.
Step 2.
Toast the cumin seeds in a dry frying pan over medium heat for 1–2 mins until fragrant, then tip into a bowl. Crumble in the feta into big bite-sized chunks. Zest and juice in one of the limes, add the remaining olive oil, and stir gently. Set aside to marinate at room temperature while the corn roasts.
Step 3.
Heat the rice pouch according to pack instructions. Tip into a large bowl, season with salt and pepper, then zest and juice in the second lime. Stir through the chipotle paste and baby spinach while the rice is still warm to help it wilt slightly.
Step 4.
Divide the chipotle rice between containers or bowls. Top with the roasted corn, marinated feta and a scattering of fresh coriander.
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