The Whole Food Diary

Kale and Roasted Sweet Corn Salad with Tapenade

— March 28, 2012

Adding some tapenade is a great way to bring an extra level of umami to any dish thanks to it’s lovely saltiness. It’s goes especially well with something sweet like this roasted corn salad. To make it - cook the cobs for roughly 7 minutes or until soft. Then cut them and place the kernels to an oven tray and bake in the oven on the grill setting until crispy. Leave to cool slightly then add to a salad with any type of veg and serve with a dollop of tapenade on top. FInd the recipe to the right.

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