Coconut Cream Corn, Lentil, Mint & Grilled Squash

An interesting combo of fresh ingredients and different textures to ignite your taste buds with this versatile plant dish that can be either a yummy lunch or a side to a Summer spread. With sweet corn, garlicky coconut creamy dressing, fresh mint and grilled squash, this is one satisfying vegetarian dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the coconut milk in a small pan over a low heat. Add in the garlic and season with salt and pepper.

Step 2

When simmering add in the corn, and cook at a low simmer, turning every 2 minutes, for about 8 minutes total. It should be bright yellow all over. Remove the corn and place on a plate to cool.

Step 3

Continue to simmer the coconut milk on a low heat, smashing the garlic and pressing it into the pan to dissolve. Cook for a further 5 minutes until reduced slightly and thick in texture. Pour into a large bowl and allow to cool to room temperature.

Step 4

In a clean pan, heat two tablespoons of olive oil over a medium to high heat. Add in the squash, cut side down and grill for 3 minutes, or until nicely browned before flipping over and cooking on the other side for a further 1-2 minutes. Set aside.

Step 5

Slice the corn kernels off the cob by holding it on a chopping board and slicing downwards close to the core.

Step 6

In the large bowl with the cooled coconut milk, add in the corn kernels, lentils, onion, cucumber and mint. Squeeze over lime juice, one tablespoons of olive oil, salt and pepper and toss to combine.

Step 7

Serve the salad with the grilled squash and top with toasted coconut and extra mint leaves.

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