Baby spinach, roast sweetcorn, asparagus, almond and parmesan salad

This is another of Vaughn’s delicious salads. This is another part of the dinner in Dundee. Dundee is a fascinating town. Like most South African small towns, it is divided along race and class lines, but there is an old dilapidated fire engine called Dennis. For more stories, and to see an incredible dancing beare follow Vaughn and Neil’s project as part of Two Thousand and Ten Reasons to Live in a Small Town.

Ingredients:

  • Baby spinach
  • 4 mielies (sweetcorn cobs)
  • bunch asparagus
  • spring onions
  • Roasted almonds
  • Sliced parmesan

Pop the mielies in the oven to roast them a little. Rinse the asparagus, cut it and then steam lightly. Put the baby spinach into a bowl. Cut the corn off the cob over the baby spinach. Make the dressing with olive oil, lemon, balsamic and finally chopped garlic and mix through with your hands. Add the asparagus. Slice the spring onion and add this too. Vaughn just sliced the green ends of the leaves. Roast the almonds and add them to the salad. Finally, slice the parmesan and mix through with everything else.

Vaughn served this salad with his Roasted olive, rosemary, feta and seeds potato salad.

Vegan version: lose the parmesan

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This entry was posted in Featured recipe, Salad, Side dish and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Baby spinach, roast sweetcorn, asparagus, almond and parmesan salad

  1. Koek! says:

    OMG. Yes, yes, yes – this pushes all my buttons!

  2. Ayesha Khatieb says:

    Perfect! This is going to be my contribution to christmas lunch

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