Ingredients
| 3 corn cobs, peeled | |
| ¾ cup moong dal, soaked overnight in cold water, then drained | |
| 2 ripe mangoes, peeled, thinly sliced | |
| 2 spring onions, finely sliced | |
| 1 handful coriander leaves and tender stems, roughly chopped | |
| 1 tablespoon sesame seeds, lightly toasted | |
| SESAME GINGER DRESSING | |
| 3 tablespoons soy sauce (gluten-free if needed) | |
| 3 tablespoons lime juice | |
| 3 tablespoons olive oil | |
| 1 tablespoon sesame seeds, lightly toasted | |
| 1 teaspoon finely grated ginger | |
| ½ teaspoon raw or coconut sugar | |
| ½ teaspoon toasted sesame oil |
You can find moong dal at selected supermarkets or Indian grocery stores.
Instructions
| 1. | Put the peeled corn cobs into a large saucepan of salted water, bring to the boil, reduce the heat and simmer for 5 minutes before draining. |
| 2. | Heat a grill pan (or barbecue) over a high heat and cook the corn until blistered and charred on all sides. |
| 3. | Set aside until cool enough to handle, then use a sharp knife to slice the corn off the cob. |
| 4. | To make the dressing, combine all the ingredients in a small food processor or blender and blend on high until smooth. Season with salt. |
| 5. | To serve, combine the drained moong dal, shaved corn, mango slices, spring onion and toasted sesame seeds in a large bowl. |
| 6. | Drizzle over dressing and serve immediately. |
Recipes, food styling & photography Emma Galloway
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