This is a healthy, crunchy salad made with fresh sweetcorn. This recipe makes four appetizers or two main courses.

Ingredients for the salad

1/2 cup mung bean sprouts

1 tomato chopped into bite sized pieces

1/2 cup cucumber, peeled and chopped into bite sized pieces

1/2 cup fresh corn kernels (cut from one ear of corn, uncooked)

1 Tsp fresh chopped mint

Juice from half a lime

1 cup cooked quinoa

Ingredients for the salad dressing

1/2 cup of plain full fat yogurt

1 Tsp of fresh chopped basil

Juice and zest from half a lime

To Serve

1 lettuce leaf per serving

1 quarter of a lemon per serving

Freshly ground black pepper to taste

Paprika to taste


Mix all the salad ingredients together

Mix the dressing ingredients

Gently incorporate the dressing into the salad.

To serve, place a serving of salad on a lettuce leaf and sprinkle with black pepper and paprika

Place a lemon quarter on the side, so the juice can be squeezed over the salad