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  • Sweetcorn salad with avocado and feta

Recept time 20 min.
Recept time 4
Recept time Oven
Recept time Saucepan

In the summer it's nice to have a light but nutritious salad at the same time. This corn salad is a fine balance between the sweet tastes and the soft textures. The salad is easy and quick to prepare. If anything is leftover it will be great for lunch the next day.

Ingredients

  • 2 EAT ME whole sweet corns
  • 1 EAT ME avocado
  • 10 g EAT ME mint
  • 150 g quinoa
  • 100 g feta cheese
  • ½ Cantaloupe melon
  • 3 tbsp. olive oil
  • salt & pepper

Let's get to work

Preparation
  1. Preheat oven to 200°C.
  2. Cook the quinoa according to the instructions on the package, then leave to cool until it is room temperature.
  3. Place the corn on a baking tray and bake 10 minutes until done. Leave to cool.
  4. Cut the cantaloupe in small slices.
  5. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Remove the stone with a spoon. Peel the avocado or scoop the flesh out and cut into cubes.
  6. Cut the corn kernels from the cob and mix with the quinoa and melon. Crumble the feta cheese over the top.
  7. Rinse the mint and cut into fine strips. Add to the salad.
  8. Add the olive oil and salt and pepper to taste.
  9. Serve on a colourful plate.
Enjoy

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