Roasted corn salad

Simple Too, p. 226

Ingredients

  • ½ red onion, finely chopped (70g)
  • 50g radishes, thinly sliced
  • ½ tsp hibiscus powder (from 1 tea bag), or 1 tsp sumac
  • 2 tbsp red wine vinegar
  • 500g fresh corn, taken from 4–5 cobs (or frozen and defrosted sweetcorn)
  • 60ml cold-pressed rapeseed (or olive) oil
  • 15g basil leaves, 10g finely shredded, 5g roughly torn
  • Fine sea salt

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