corn, Feta and Egg Salad

Ingredients

• 2 husks removed Corn cobs
• 2 thinly sliced Spring onions
• 2 tbsp roughly chopped Coriander leaves
• 1 tbsp roughly chopped Mint leaves
• 50g / 1.76oz Feta cheese
• 0.5 diced Avocado
• 1 hard-boiled
• chopped Egg
• 1 tbsp Lime juice
• 1 tbsp Extra virgin olive oil
• 0.25 tsp freshly ground Black pepper
• 40g / 1.41oz grated Parmesan cheese

Preparation

1. Boil 2 corn cobs (husks removed) in water, then simmer for 5-10 minutes until kernels are tender. Drain and cool.
2. Cut kernels off the cob and place in a bowl.
3. Add 2 thinly sliced spring onions, 2 tbsp roughly chopped coriander leaves, and 1 tbsp roughly chopped mint leaves, mix well.
4. Transfer to a serving dish and top with 50g (1.76oz) crumbled feta cheese, 0.5 diced avocado, and 1 chopped hard-boiled egg.
5. Drizzle with 1 tbsp lime juice and 1 tbsp extra virgin olive oil.
6. Season with 0.25 tsp freshly ground black pepper and sprinkle 40g (1.41oz) grated parmesan cheese.