Herby Cider Dressing
makes approx 1.5 cups
- 1 cup olive oil
- 1/4 cup cider vinegar
- 2 tsp Dijon mustard
- 1 clove garlic, crushed
- 1 handful basil leaves, roughly chopped
- 1 lemon, juice and zest
- salt and pepper to taste
Place all ingredients in a food processor, or use a whiz stick.
Blend until well incorporated and slightly thick.
Pour into a jar.Keep in the fridge for up to 3 weeks.
Corn and Green Bean Salad
- 2 corn cobs
- 150g green beans, ends trimmed
- rocket, whole bag
- 2 tomatoes, in chunks
- 2 avocados, in chunks
- 1/2 yellow capsicum, thinly sliced
- 15 kalamata olive, pitted
- 100g goats feta, crumbled
Heat a small amount of water in the base of a saucepan steamer. Once boiling, add beans and corn and cook covered for 4 minutes.
Remove from the heat and briefly cool down under cold water.
Using a shape knife, cut the corn of the cob. Some kernels will separate from the others while some will remain attached to a group of kernels. Leave as is.
On a large platter, arrange rocket, tomatoes, capsicum, avocado, green beans, and corn.
Sprinkle over the olives and crumble over the feta.
Slowly pour 1/4 cup of Herby Cider Dressing over the salad.
"Feed, Nourish, Value Yourself"