What a combination of tastes!
Ingredients
- 2 corn on the cob – shucked
- 150g of moghrabieh
- 250mls of water
- 1 large cucumber
- 1 pomegranate – seeds removed
- 1 red onion - finely sliced
- 6-8 cherry tomatoes
- 150g of coriander
- 2 limes – zest and juice
- 0.5 tsp maple syrup
- 50mls red wine vinegar
- Olive oil
- 30g of smoked butter
Method
- Mix the finely sliced red onion in the lime zest and juice in a bowl.
- Toast the moghrabieh over medium heat in oil until beginning to golden. Add half the water and turn up the heat. Once absorbed add the rest. Remove from the pan to a plate, dress with maple syrup, red wine vinegar and olive oil.
- After shucking the corn, fry off the kernels in smoked butter and oil. Once beginning to brown remove and cool. Pour over the red onion and lime mixture.
- Slice the cucumber top to bottom and remove the flesh with a teaspoon. Chop into dice size pieces. Chop the cherry tomatoes.
- To assemble : Add the moghrabieh to the cucumber, tomato and corn in a large mixing bowl. Serve with a sprinkling of chopped coriander.
