• Sweetcorn, baby spinach and Parmesan

    Serves: 4
    Cooking Time: 30 mins

    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.

     

     

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