YELLOW | KŌWHAI CHARRED SWEETCORN, MANGO & MOONG DAL SALAD WITH SESAME GINGER DRESSING - Cuisine Magazine

Recipes, food styling & photography Emma Galloway

	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

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.

YELLOW | KŌWHAI CHARRED SWEETCORN, MANGO & MOONG DAL SALAD WITH SESAME GINGER DRESSING