Grilled Corn and Peach Salad with Cashew Cheese
Servings: 4 Servings
Print Recipe
Ingredients
- 1/2 cup red onion finely diced
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil or neutral flavored oil of your choice or neutral flavored oil of your choice
- 1/4 teaspoon cumin
- Dash of black pepper to taste
- 12 cherry tomatoes halved or quartered
- 4 mini sweet peppers sliced
- 2 cups corn kernels fresh or frozen
- 2 large firm-ripe avocados sliced
- 2 cups cucumbers halved, finely sliced and deseeded
- 2 large ripe peaches sliced
- Small bunch argula
- Handful of mint leaves
- 4 radishes sliced
- 4 ounces soft vegan cheese
- Pinch of crushed red pepper optional
Instructions
- Finely dice the red onions and place in a medium large mixing bowl.
- Add the freshly squeezed lime juice, cumin and a dash of pepper. Stir and add the oil. Set bowl aside to let flavours macerate.
- Halve the cherry tomatoes and set aside.
- Slice and deseed the mini peppers. Set aside in a seperate bowl.
- Heat a nonstick large wok or skillet over medium high heat. Once hot, add the corn. If using frozen corn, thaw first by running under hot tap water. Pat dry with a clean towel.
- Stir corn until slightly charred about 2 to 5 minutes. Place in a medium large mixing bowl. With a clean damp cloth wipe the wok to remove blackened char.
- Stir fry the tomatoes until slightly charred and place in bowl with the corn. Stir fry the peppers until charred and add them as well to the mixing bowl.
- Spoon the corn mixture into the bowl with the onions.
- Deseed the cucumbers by slicing them in half and with a spoon scooping out the seeded centers. Slice thinly and place in the bowl with the corn.
- Peel and slice the peaches into thin strips lengthwise and add to the bowl with the corn and onions. Gently stir salad until well mixed.
- To serve: Place argula onto 4 salads plates. Spoon salad over it.
- Add cheese, crushed red pepper if adding and mint leaves as garnish.