Corn salad with fennel and mango

Name: corn salad with fennel and mango
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 g fresh fresh mint; 8 g fresh coriander; 1 Red pepper; 1 sweet onion; 4 corn cob; 2 lime cleaned up; 1 toe garlic; 1 fresh mango; 1 fennel bulb; 2 el traditional olive oil

Spicy corn salad with fennel and mango.

Ingredients

Kitchen Stuff

1 food processor
1 grill pan

Directions

Remove the leaves from the sprigs of fresh mint and coriander.
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.
Cut the onion into thin rings.
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.
Grate the green skin of 1 lime and press out both limes. Put the grater and juice in a large bowl.
Squeeze the garlic over the bowl and pour through.
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.
Cut half of the fresh mint and coriander and add with the red pepper and onion.
Cut the stems and a small piece of the underside of the fennel bulb. Cut the fennel with the food processor into thin slices.
Put in the bowl and scoop.
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.
Put 1 corn cob upright in a large bowl with raised edge.
Use a sharp knife to cut the corn kernels from the top downwards from the flask. Do this quietly and with a sawing movement.
Repeat with the rest of the corn cobs.
Add the corn grains to the salad, scoop and cover with cling film. Leave to marinate in the refrigerator for at least 30 minutes.
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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