Spicy corn and courgette salad with chicken
( SERVES 4 )
Photo by Babiche Martens
Make the most of sweetcorn while it is in season. For this tasty chicken salad, blanch the cobs and then remove the kernels with a small sharp knife, slicing downwards. You can also add the corn to a good slaw, a vegetable lasagne, or into a salsa.
- Bring a large pot of salted water to the boil. Cook the corn for 4 minutes. Remove and cool enough to handle. Slice off the kernels.
- In a large frying pan, heat the oil. Cook the onions, garlic and courgette until softened. Add the corn kernels and masala spice, tossing to completely coat for 2 minutes. Remove and place on to a serving platter.
- Add the avocado, lime juice and chicken. Sprinkle over the coriander. Serve at room temperature with soft tortillas or bread and a wedge of lime.
More of Angela's late-summer, vege-based dishes