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Spring greens salad with chargrilled baby corn, cherry tomatoes and balsamic and thyme dressing

Spring greens salad with chargrilled baby corn, cherry tomatoes and balsamic and thyme dressing is built on Olive Oil and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the balsamic and thyme dressing, whisk together the olive oil, balsamic vinegar and chopped parsley in a small bowl.

2. 2

   Season to taste with salt and freshly ground black pepper.

3. 3

   For the salad, place all of the salad ingredients into a large bowl, drizzle over the dressing and toss well to coat.

4. 4

   For the chargrilled baby corn, heat a griddle until hot.

5. 5

   Toss the baby corn in a bowl with the olive oil, season with salt and freshly ground black pepper and then cook on the griddle for 2-3 minutes on both sides, until tender.

6. 6

   To serve, place the chargrilled baby corn onto a serving plate and top with the salad.