Fresh Corn and Tomato Salad with Mint Herb OilMake on Drop
Whenever I meet with Drop, there is of course always discussion of food and what is in season and what recipes we need added to the site. This is one for the tomatoes list, because honestly, who doesn't love a good in season tomato? (You say tom-ah-to, and I say tom-ay-to...you get my drift!) This salad is so pretty and really simple. It is perfect for lunch with some toasted crusty sourdough and a rough red or just use as part of dinner for the good old salads that kick a punch table. YUM.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Handful Fresh Mint picked from stems
- 1 Pinch Pink Salt Flakes or to taste BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 150 Grams black or red rice
- 1 Litre water for steaming
- 2-3 corn on the cob, peeled
- 3-4 large bright red tomatoes, diced
- 100 Grams feta, crumbled
- 1 Pinch Black Pepper freshly cracked
Place mint and salt into the Thermomix bowl and chop 3 sec/speed 6.
Add EVOO and cook 4 min/70°C/speed 1. Cool slightly and blend 1 min/speed 8. Scrape down sides of bowl and lid and repeat. Remove from bowl and set aside. YOu may wish to strain out the solids, but I didn't.
Fill bowl to the 1L mark and place the rice into the simmering basket and the basket into the bowl.
Prepare the corn and place into the Varoma, set Varoma aside.
Steam the rice 15 min/100°C/speed 3. Place the Varoma with the corn on top of the bowl and steam a further 15 min/100°C/speed 4.
Remove both the corn and the rice and cool. Cut the corn off the cob and place into a large mixing bowl with the rice. Add the tomatoes and feta and toss gently. Drizzle generously with the Mint Herb Oil and add black pepper. Serve on the day it is made.
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