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Sweetcorn, Mango & Walnut Salsa

Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 249kcal

Ingredients

  • 2 corn on the cob
  • 1 ripe mango peeled and cut into 1cm dice
  • 75 g California Walnuts chopped
  • 3 tbsp chopped coriander
  • 4 spring onions thinly sliced
  • 1 tbsp garlic olive oil
  • Juice 1 lime
  • 2 tsp dried bell pepper flakes

Instructions

  • Boil the corn for 5 minutes, drain and then griddle or fry for 10 minutes until slightly charred, allow to cool before cutting the corn off the cobs.
  • Mix the corn with the remaining ingredients and serve warm or chilled.

Cooks tip

  • Great served at barbecues with burgers or with fried halloumi slices or simply served with cooked basmati rice.

Notes

Salt: 0.01g

Nutrition

Serving: 158g | Calories: 249kcal | Carbohydrates: 15g | Protein: 6.2g | Fat: 17g | Saturated Fat: 2g | Fibre: 6.4g | Sugar: 10g