Smokey Cauliflower & Cayenne Sweetcorn Salad | Abel & Cole
Smokey Cauliflower & Cayenne Sweetcorn Salad
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Prep: 15 mins
Cook: 15-20 mins
Roasting cauliflower sweetens it up. You'll never want to eat it any other way after trying it in this stunning salad.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 cauliflower
  • 2 sweetcorn cobs
  • A pinch of cayenne pepper
  • A 400g tin of aduki beans
  • 4 tbsp yogurt
  • A handful of chervil
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • Sea salt and freshly ground pepper
  • 3 tbsp oil
Step by step this way
  • 1.

    Heat your oven to 240°C/Fan 220°C/Gas 9.

  • 2.

    Break the cauliflower into small florets and chuck into a bowl. Toss with 1 tbsp oil and season. Tip onto a baking tray and roast in the oven for 15-20 mins, or until nicely coloured on the outside.

  • 3.

    Remove the leaves and silks from the sweetcorn cobs. Stand the cobs upright and run a knife down them to slice off the kernels.

  • 4.

    Heat 1 tbsp oil in a large frying pan over a high heat. Add the sweetcorn kernels along with a pinch of cayenne powder (be careful as this spice is hot). Fry the kernels till they start to brown.

  • 5.

    Spoon the yogurt into a bowl to make the dressing. Roughly chop the chervil leaves and stir through, along with 1 tbsp oil and plenty of seasoning. Taste and adjust the seasoning if you think it needs it.

  • 6.

    Drain and rinse the aduki beans, then transfer to a large bowl. Add the spinach leaves, sweetcorn and cauliflower florets.

  • 7.

    Tip in half the dressing and toss together. Pile the salad onto a couple of plates. Top with more dressing and another pinch of cayenne pepper if you like.