Serve up an autumnal sundown carrot and grilled corn salad
Serve up an autumnal sundown carrot and grilled corn salad

Serve up an autumnal sundown carrot and grilled corn salad

If you’re looking for a colourful, vegetarian side for the dinner table, this sundown carrot and grilled corn salad might just do the trick. In awe of the bright fresh produce that abounds her local farmers markets, chef and nutritionist Sarah Britton created this bright and delicious salad, named for the sunset look of cut purple carrots. Inspired by her incredibly popular food blog My New Roots, Sarah’s new cookbook dishes up 100 plant-based recipes, with plenty of vegan, gluten-free and raw options for those so inclined. To make this more of a meal, toss in some black beans and serve it all over a cooked grain like quinoa or brown rice.

INGREDIENTS

2 large ears fresh corn, husks and silks removed
knob of coconut oil or ghee, melted
grated zest and juice of 1 organic lime
1⁄2 fresh chilli, minced (Serrano is a good choice)
1 teaspoon raw honey or pure maple syrup
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground cumin
1 tablespoon cold-pressed olive oil
3 medium purple carrots, sliced into thin rounds
4 medium spring onions, sliced into thin rounds
1 small bunch fresh coriander, chopped
smoked sea salt

TO MAKE

Heat a cast-iron grill pan until hot.

Brush the corn with the melted oil, and grill until the corn is tender and slightly charred, 7–10 minutes. Let cool slightly. Slice the kernels off the cobs and put them into a large bowl.

In a small bowl, whisk together the lime zest and juice, minced chilli, honey, sea salt, cumin, and olive oil.

Add the carrots, spring onions, and coriander to the bowl containing the corn. Pour the dressing over, toss to combine, and let the flavours soak in for at least ten minutes. Season with smoked sea salt, and serve.

Recipe and images from My New Roots by Sarah Britton. Published by Macmillan.

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