Serves 6

A delicious, healthy and unsual salad which makes a fabulous use of seasonal ingredients!

6 ears of corn husked

250g fresh blueberries (1 cup)

1 medium cucumber, washed and sliced

1 small red onion, finely chopped

1 small courgette (zucchini) , halved and cut into half moons

1 tsp green pepper sauce

2 TBS fresh lime juice

2 TBS extra virgin olive oil

2 TBS liquid honey

1/2 tsp ground cumin

1 TBS minced fresh oregano

1 TBS minced fresh basil

salt and black pepper to taste

 

(You can either cook the corn or not for this recipe.  I cooked it. 5 minutes in lightly sugared boiling water.)  Cut the kernels of corn from the cobs and place into a bowl.  Toss together with the blueberries, cucumber, red onion and courgette. (I used a yellow courgette/zucchini.)

Whisk together all of the dressing ingredients until well blended. Pour over the vegetables and toss together to coat. Cover and chill until ready to serve. Give it a final toss at the table.  Delicious!