Sweetcorn, Mango and California Walnut Salsa

Ingredients

2 corn on the cob

1 ripe mango, peeled and cut into 1cm dice

75g California Walnuts, chopped

3 tbsp chopped coriander

4 spring onions, thinly sliced

1 tbsp garlic olive oil

Juice 1 lime

2 tsp dried bell pepper flakes

 

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 4

Nutrition: Per serving
Energy
249 Kcal
Fat
17g
Saturates
2g
Sugars
10g
Salt
0.01g

This refreshing salsa is a tasty, healthy addition to summer barbecues. Or simply serve with cooked basmati rice.

Ingredients

2 corn on the cob

1 ripe mango, peeled and cut into 1cm dice

75g California Walnuts, chopped

3 tbsp chopped coriander

4 spring onions, thinly sliced

1 tbsp garlic olive oil

Juice 1 lime

2 tsp dried bell pepper flakes

Method

Boil the corn for 5 minutes, drain and then griddle or fry for 10 minutes until slightly charred, allow to cool before cutting the corn off the cobs.

Mix the corn with the remaining ingredients and serve warm or chilled.

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