Our salt-, oil-, sugar-, and gluten-free corn salad bursts with freshness! Corn kernels mingle with green zucchini, tender lettuce, and cherry tomatoes creating a wholesome medley of flavors and textures. Enhanced with mustard and sweet prunes, this plant-based delight showcases the natural goodness of whole foods.

Serves 10.

Ingredients:

20 prunes (200g)

6 tablespoons (100g)
Dijon mustard

2 tablespoons water

1 teaspoon salt substitute

1½ cups (200g) baby corn
or fresh corn kernels

3 medium (600g) zucchini

4 cups (200g) mixed salad leaves

1 cup (50g) chicory leaves (optional)

½ to 1 cup fresh mixed berries

Optional garnishes:

edible flower petals

microgreens

1. First, prepare the dressing. Blitz the mustard and prunes in a blender, adding water if the dressing is too thick. Season with salt substitute, if desired.

2. Add a dash of water to a frying pan and cook baby corn/corn kernels for few minutes.

3. Use a peeler or mandoline to cut zucchini into thin ribbons, focusing on the outside and the skin of the zucchini and discarding the seedy center.

4. Add a spoonful of dressing to each plate. Mix zucchini with salad leaves and place the salad on the plate, then compose the baby corn/corn kernels, chicory leaves, and berries.

5. Drizzle dressing around the salad and garnish, if desired, with edible flowers and/or microgreens.