Publications
Partners
- - PASTA
- - salt
- 500g - pasta shapes of your choice
- - DRESSING
- 1 can - chakalaka
- ¼c - mayonnaise
- ¼c - plain full-cream yoghurt
- 15ml - honey
- 5ml - lemon juice or white wine vinegar
- - salt
- - CORN
- 2-4 - corn on the cob
- - salt
- - TO FINISH
- 1 - cucumber, cut into strips
- 1 - yellow pepper, deseeded and cut into strips
- 2-4 - spring onions, cut into strips or chopped
- handful - of fresh coriander
- handful - of fresh basil
1 Pasta Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain and rinse well with cold water. Set aside to cool then transfer to a large sealable bowl.
2 Dressing Put all the ingredients, except the salt, in the bowl of a food processor and pulse until smooth. You can also use an immersion blender. Season with salt.
3 Pour the dressing over the pasta and mix well. Cover the bowl and store in the fridge.
4 Corn Boil the corn in salted water until just done, drain well.
5 Heat a cast-iron skillet until smoking hot and sear the corn on all sides. Remove from the skillet and set aside to cool.
6 To finish Cut the corn from the cob and add to the pasta. Add the rest of the ingredients to the salad and mix.
7 Serve as a meal or side dish, or store in the fridge for up to 3 days.
