Salads Recipes - Baby Corn and Alfalfa Salad Recipe

Ingredients

Serve 4-6

• 500 g/1 lb baby corn cobs

• 125 g/4 oz alfalfa sprouts

• 5 tablespoons light olive oil or groundnut oil

• 1/2 onion, chopped

• 25 g/1 oz flaked almonds

• 2 tablespoons white wine vinegar

• 1/2 teaspoon finely grated lemon rind

• 1/2 teaspoon soft brown sugar

• 1 tablespoon chopped parsley

• salt and pepper

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Method:

1. Unless they are very small, halve the baby corn cobs lengthways. Cook in a saucepan of boiling water for about 3-4 minutes or until barely tender.

2. Drain in a colander and refresh under cold running water. Drain again thoroughly and place in a large shallow bowl with the alfalfa sprouts.

3. Heat 2 tablespoons of the oil in a small frying pan, add the onion and fry for about 3 minutes or until softened. Transfer to a small bowl.

4. Add the almonds to the pan and cook, stirring, for 1-2 minutes, until lightly browned. Add the almonds, including the oil, to the onion with the remaining ingredients.

5. Stir well and season to taste with salt and pepper. Spoon the onion dressing over the corn and alfalfa, toss lightly and serve.

Note: To make this salad more substantial, add cooked chicken, or if you are vegetarian, add other types of nuts and a variety of sprouting beans.