Corn salad with freekeh, herbs & tahini
This sprightly salad by Ravinder Bhogal offers up a true taste of summer – charred kernels of plump corn, the chewiness of grassy freekeh and sweet nuts and herbs. A citrussy tahini dressing brings it all together.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- Plusstanding + cooling
- 200g freekeh
- 4 sweetcorn on the cob
- 150g kale, stems discarded, leaves torn into small pieces
- 3 salad onions, finely sliced (including greens)
- 150g radishes, finely sliced
- 60g pistachios, toasted and roughly chopped
- ½ x 25g pack mint, finely sliced
- ½ x 25g pack flat leaf parsley, finely chopped
- 100ml extra virgin olive oil, plus extra to serve (optional)
- 1½ tbsp tahini
- 1 lemon, juice
- 1 clove/s garlic, finely grated
Put the freekeh in a saucepan with 1 litre cold water and a little salt. Bring to the boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from the heat then leave to stand, covered, for 20 minutes. Uncover, drain and allow to cool.
Meanwhile, chargrill the corn over a medium heat on a barbecue or under a medium grill, turning occasionally, until charred and tender (15-20 minutes). Set aside to cool slightly.
For the tahini dressing, in a small bowl, whisk all the ingredients together, then thin to drizzling consistency with 1-2 tbsp hot water, if needed; season. In a separate bowl, massage a small amount of this dressing into the kale leaves and set aside to wilt slightly.
Meanwhile, cut the kernels from the corn cobs. Put them in a large bowl, then add the freekeh, salad onions, radishes, wilted kale, ½ of the pistachios and the herbs. Drizzle over the dressing and mix well. Arrange on a serving dish and sprinkle over the remaining pistachios and a drizzle of olive oil, if liked.
Typical values per serving when made using specific products in recipe