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Corn salad with fennel and mango
Spicy corn salad with fennel and mango.
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Ingredients
Directions
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Remove the leaves from the sprigs of fresh mint and coriander.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Cut the onion into thin rings.
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Bring a generous pot of water to the boil. Remove the leaves and wires from the corn cobs and cook the corn cobs for 10 minutes. Drain.
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Grate the green skin of 1 lime and press out both limes. Put the grater and juice in a large bowl.
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Squeeze the garlic over the bowl and pour through.
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Peel the mango and cut the flesh into slices of the kernel. Cut the flesh into cubes of 1 x 1 cm. Also put in the bowl.
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Cut half of the fresh mint and coriander and add with the red pepper and onion.
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Cut the stems and a small piece of the underside of the fennel bulb. Cut the fennel with the food processor into thin slices.
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Put in the bowl and scoop.
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Heat the grill pan, brush the corn on the cob with the oil and grill in 4 min. Around golden brown. Remove from the pan and leave to cool for 10 minutes.
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Put 1 corn cob upright in a large bowl with raised edge.
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Use a sharp knife to cut the corn kernels from the top downwards from the flask. Do this quietly and with a sawing movement.
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Repeat with the rest of the corn cobs.
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Add the corn grains to the salad, scoop and cover with cling film. Leave to marinate in the refrigerator for at least 30 minutes.
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Put the salad in a bowl, garnish with the rest of the fresh mint and coriander and season with salt and pepper.
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Nutrition
255Calories
Sodium1% DV15mg
Fat12% DV8g
Protein12% DV6g
Carbs12% DV36g
Fiber36% DV9g
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