Sweetcorn and potato salad
( SERVES 4 )
Remove the kernels from fresh sweetcorn cobs by standing the stripped corn on its straight end, then running a sharp knife down between the kernels and the core. They can be blanched quickly and refreshed in icy water, if preferred. Add 250g cubed ham, pork or chicken to create a main meal.
- Boil or steam the potatoes, until tender. Cool a little then peel. Halve, if large.
- Combine the potatoes with the corn, spring onions, herbs and the meat, if using. Season. Mix gently.
- Spoon the dressing over the salad and mix to combine.
See more of Jan's veggie loaded meals