This salad has a great Southwestern slant. The tart lime juice and smoky overtones from the toasted cumin work beautifully with the caramelised carrot and sweet corn.

Serves 6

 

Step 1: Lime Dressing

Place the lime juice, cumin, mustard and honey in a mixing bowl, and whisk together. Continue to whisk and slowly add oil until all incorporated. Season and refrigerate until required.

 

Step 2: Caramelised Carrot, Corn and Coriander Salad

Pre-heat your barbecue flat top or frying pan to medium-high heat. Season the carrots with sea salt and fresh black pepper. Add a little oil to the cooking surface then add the carrot.  Cook until golden on each side and starting to soften. Remove and cool before placing in a large mixing bowl.

Add the corn, coriander leaves and chilli to the carrot, and dress with the lime dressing. Portion into serving bowls and serve immediatly with lime wedges on the side.

 

Photography by Kieran Scott