Green salad with fresh corn
Taverna chilli marinated salad cheese works wonders for this tasty salad with corn on the cob that is packed with flavour. The salad can be served on its own if you want a light meal when it’s hot in the summer or as a side dish to accompany grilled food or as part of a vegetarian buffet.
Method
Heat the oven to 200°C or heat the grill.
Chop the lettuce finely and cut the tomatoes into bite-size pieces. Set to one side.
Remove the leaves from the corn cobs and brush corn cobs with the oil from the Taverna chilli marinated salad cheese.
Sprinkle with salt and pepper and wrap in kitchen foil.
Bake in the oven for 20 minutes.
Toast the sesame seeds in a dry pan until lightly browned.
Serve the corn cobs with the salad and pour the cheese and remaining chilli oil over the salad.
Finish with a sprinkling of sesame seeds and serve with slices of fresh lime.
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