Micro-green salad with fresh pear, baby corn and caramelised popcorn

Micro-green salad with fresh pear, baby corn and caramelised popcorn

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  • 4
  • Easy
  • Dairy free Fat conscious Vegan recipe collection
  • 15 minutes
  • Simonsig Chenin Blanc 2008
  • Buy Ingredients Here


  • 4 4 cobs sweet corn, cooked
  • 2 x 70 g packs green salad with micro leaves
  • 4 ripe pears, thinly sliced
  • 1 x 275 g punnet baby corn, halved
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • Caramel Cluster popcorn, for scattering

Cooking Instructions

Hold the cooked cobs firmly in one hand and place, base down, on a chopping board.

Carefully run the blade of a sharp knife down the side of each cob to remove the kernels, keeping the rows intact.

Arrange the micro greens on a platter. Layer with slices of pear, baby corn and sweet-corn rows.

Add a good squeeze of lemon juice and a drizzle of olive oil, and season.

Serve scattered with popcorn clusters.

Cook's note: to make caramalised popcorn, follow the instructions in our recipe for a Caramelised popcorn wreath

Per serving: 1164.2 kJ, 5.9 g protein, 6.7 g fat, 47.7 g carbs


TASTE’s take:

Remove the fibrous outer leaves and silken threads of the corncob to reveal the sweet golden nuggets within.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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