When you have a call with the US (exactly 12 hours away) looming large over your evening and a few 1000 errors to run before the said call, a cheerful face is all you need to see. And when the one face you want to really see is working the night away at his office desk, this colourful, fresh and healthy 20-min salad is maybe the next best thing!
Ingredients
- 2 corn ears
- 1 big bell pepper
- 1 small boiled potato
- Salad leaves
- Hung curd
- Balsamic vinegar
- Dried parsley and basil herbs
- Olive oil
- Salt and pepper
Prep
Hull corn ears and steam
Cut bell peppers in half and roast in oven till they start charring
Cut the bell pepper in bite sized slices
Once cooled, remove kernels from corn
In a zip lock bag, place corn kernels and bellpeppers
Add a dash of olive oil, salt, pepper and balsamic vinegar. Shake well but gently and let sit for atleast 15 mins.
In the meantime, cut the potato into cubes, add salt and pepper, dried parsley, dash of olive oil and mix well. Let sit for minimum 5 mins.
Wash and place all the salad greens in a salad bowl, tip the corn bag on it and top with the potatoes
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