Sweetcorn, baby spinach and Parmesan
Ingredients
- 200g sweetcorn
- 30ml (2 tbsp) olive/avocado oil
- salt, to taste
- 60ml (¼ cup) flat leaf parsley, chopped
- 100g baby spinach, trimmed
- Parmesan, freshly grated
- DRESSING
- 30ml (2 tbsp) freshly
- squeezed lemon juice
- 1 garlic clove, crushed
- 45ml (3 tbsp) olive/avocado oil
- salt and freshly ground black pepper, to taste
Instructions
1
Preheat the oven to 220°C.
2
Brush the corn with the oil and place in a baking dish lined with baking paper. Roast until golden, about 25 minutes.
3
Thinly slice the corn so that the kernels remain on the cob.
4
Mix all of the dressing ingredients together and set aside.
5
Arrange the corn, parsley and spinach on a serving platter, drizzle with the dressing and sprinkle with Parmesan.
