Charred corn & feta salad

Rustle up this fresh, summery salad made with charred sweetcorn, red onion, feta, parsley and chives. It makes an excellent side dish for al fresco dining

Ingredients

• 1 small red onion (about 100g), thinly sliced
• 400 g sweetcorn (or 2-3 corn cobs, kernels stripped off)
• drizzle of rapeseed oil (or another neutral oil), for frying
• 2 tsp butter
• 20 g chives, finely sliced
• 80 g parsley, chopped
• 200 g feta, broken into chunks (ensure vegetarian, if needed)
• 2 tbsp olive oil
• 0.5 lemon, juiced

Steps

1. Put the onion in a bowl, cover with water and leave for 5 mins. Drain, rinse and set aside on a sheet of kitchen paper to drain.
2. Fry the sweetcorn in a dry frying pan over a medium-high heat for 4 mins, stirring regularly until it starts to colour. Add a drizzle of oil and the butter, stirring to coat. Cook for another few minutes, or until the kernels are browned all over and a few of the kernels are darker at the edges. Remove from the heat and leave to cool.
3. Once cool, mix the corn with the drained onions, chives, parsley and feta. Drizzle with the olive oil and lemon juice, and season with freshly cracked black pepper. Taste for salt – be careful not to add too much as the feta is quite salty.