ciao! cooks
Roasted Corn
Salad
Feta adds a sharp tang to this
sweet and savoury dish.
INGREDIENTS
1 cup bacon, raw and diced
2 cups corn kernels (approx 4-5
cobs of corn)
2 Tbsp olive oil
1 Tbsp maple syrup
2 apples, diced
2 stalks celery, diced
1/2 cup sunflower seeds
6 cups spinach
1 English cucumber, sliced
1/2 cup feta cheese, crumbled
METHOD
1. On medium heat, fry bacon
in small pot until crisp. Reserve
excess fat for dressing.
2. Drizzle corn with olive oil and
maple syrup and roast in oven on
parchment lined baking sheet at
350°F for 20 min. When cool, cut
kernels off cob.
3. In a bowl, combine corn, bacon,
apples, celery, and sunflower
seeds. Add dressing and mix well.
Create a bed of spinach on plate,
and add corn and bacon mixture
on top.
4. Slice cucumbers and arrange on
plate. Sprinkle feta over salad and
serve.
Yield 4 servings
ciao! / aug/sep / two thousand sixteen
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