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Corn recipes

Corn custard with corn velouté

1 hour 15 minutes

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Jalapeño chicken

50 minutes

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Cheese-and-corn quesadilla

20 mnutes

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Mussel chowder

20 minutes

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Mieliebrood

30–35 minutes

Afternoon tea

Sweetcorn cake

35 minutes

Battered and

Corn fritter salad

10 minutes

Battered and

Corn cheese pap falafels

10 minutes

Avocado salad with roast tomatoes, baby corn, & spring onions

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the roasted tomatoes

10 ripe plum or Roma tomatoes, cut in half lengthwise
150 g cocktail tomatoes
3 T avocado or olive oil
Salt and freshly ground black pepper
1 T crushed garlic
Pinch of dried mixed herbs

For the salad:

Large handful rocket
3 avocados, peeled, stoned and cut into quarters
2 punnets baby corn, chargrilled or roasted

For the dressing:

2 T avocado or olive oil
2 t balsamic vinegar
Squeeze of lemon juice
4-6 spring onions, finely chopped

Method

1. Preheat the oven to 200°C

2. Place the cocktail tomatoes on a baking tray. Roast for 8-10 minutes, or until softened, but do not overcook, they should hold their shape and not be mushy.

3. For the salad, place the avocado quarters on a flat platter, arrange the tomato halves and chargrilled corn on top and scatter over the rocket.

4. Whisk the dressing ingredients together.

5. Drizzle the dressing over the salad and serve immediately.

For further information and avo recipes, visit avocado.co.za or follow iloveavocadoSA on Facebook and Instagram.

Photographs: South African Avocado Growers’ Association | TASTE

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Avocado salad with roast tomatoes, baby corn, & spring onions

Avocado salad with roast tomatoes, baby corn, & spring onions

Ingredients

Method