Cookstown Tomato & Niagara Peach Salad Recipe
charred corn, Ras el Hanout, labneh
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Char the Corn
Preheat a grill or grill pan over medium-high heat. Husk the corn and place it on the grill. Cook for about 10-12 minutes, turning occasionally until the corn is charred and cooked through. Remove from heat and let cool.
- 2
Prepare the Salad
While the corn is cooling, dice the tomatoes and peaches into bite-sized pieces. Once the corn has cooled, slice the kernels off the cob.
- 3
Combine Ingredients
In a large bowl, combine the diced tomatoes, peaches, charred corn, olive oil, Ras el Hanout, salt, and black pepper. Toss gently to combine.
- 4
Serve
To serve, place a generous dollop of labneh on each plate and spoon the salad mixture over it. Garnish with fresh basil.
