Corn, Honeydew and Cucumber Salad

Ingredients

• 3 tbsp Rapeseed oil
• 2 pre‑cooked corn cobs (vacuum sealed)
• 250 g Cherry Tomatoes
• 1 Red Onion
• 0.5 sugar melon (honeydew)
• 2 small salad cucumbers (700 g)
• 1 Green Chili Pepper
• 5 g coriander (1 handful)
• 2 sprigs Mint
• 1 Lime (juice)
• 2 tbsp balsamic vinegar
• 2 tsp maple syrup
• Salt
• Pepper

Instructions

1. 1.

   Heat 1 tbsp oil in a pan. Fry the corn evenly over medium heat for 5 minutes. Remove from the pan and let cool for 5 minutes, then cut the kernels off the cobs.

2. 2.

   Meanwhile, wash and halve the tomatoes. Peel, halve and slice the onion into thin strips. Pit, peel and cut the melon into small narrow wedges. Wash, halve lengthwise and slice the cucumbers. Clean, wash and slice the chili pepper into fine rings. Rinse herbs, pat dry and pluck leaves.

3. 3.

   For the dressing, whisk lime juice with remaining oil, balsamic vinegar, maple syrup, salt and pepper. Toss all prepared ingredients in a large bowl with the dressing until lightly coated.