Ingredients
- 4 sweetcorn cobs
- 1 Tbsp butter
- Freshly ground salt
- 3 Tbsp vegetable oil
- 1 head fennel, thinly sliced
- 3⁄4 cup chopped spring onion
- 1 large red pepper, deseeded and diced
- 1 tsp chopped fresh parsley
- 2 Tbsp mirin or white balsamic vinegar sweetened with a little honey
- 300 g depodded broad beans
- 250 g quinoa, cooked according to packet instructions
- 150 g goat’s cheese
- 4 sticks celery, chopped
- ½ lemon
- 1 Tbsp chopped fresh mint
Method
1. Remove the corn from the cobs.
2. Heat the butter in a saucepan and sauté the corn for 5 minutes, adding 1 Tbsp salt while cooking. Stir to prevent burning and cook until glassy and slightly crunchy. Remove from the heat and set aside.
3. Heat the vegetable oil in a pan and sauté the fennel, spring onion and red pepper for 5 minutes.
4. Add the parsley and mirin or sweetened vinegar, and season with extra salt to taste. Stir well and, when soft, remove from the heat.
5. Bring a pot of salted water to a rapid boil, and add the beans. Cook for 3-5 minutes, then remove the beans and refresh them under cold running water.
6. Gently peel the outer layer to reveal the bright green bean inside.
7. Place the cooked quinoa in a bowl. Add the sautéd sweetcorn and vegetables and stir to combine. Add the beans.
8. While still warm, fold in the goat’s cheese and then add the celery. Squeeze over the lemon and garnish with the fresh mint.
