Sweet Corn Salad

Serves 2

Ingredients:

• 2 cobs fresh sweet corn cooked and taken off the cob
  (tinned sweet corn is fine if fresh unavailable).
• 1 head baby cos lettuce
• 4 small radishes
• 2 medium carrots
• 2 eggs
• 1 bunch fresh basil
• 1 bunch fresh coriander
• 1 teaspoon honey
• 1 teaspoon tamarind paste
• 2 tablespoons water
• 2 tablespoons good quality fish sauce
• sesame oil
• 1 red chilli
• 2 teaspoons black sesame seeds

Method:

1. For the dressing, mix the water, honey, fish sauce, sesame oil and tamarind paste and set aside.
2. Bring a saucepan of water to the boil and add the 2 eggs and cook for 6 minutes, deshell, and set aside. At the same time, place a bamboo steamer over the saucepan and steam the corn for 6 minutes.
3. Once cooled enough to handle, shave the corn kernels off the cob with a sharp knife.
4. Wash and dry your cos lettuce and arrange on the bottom of two serving plates or one large plate.
5. Shave the carrot into a mixing bowl using a peeler, add sliced radish, sweet corn, and desired amount of fresh herbs. Dress the salad and arrange evenly across the cos leaves.
6. Crush the hard-boiled eggs over the salad and sprinkle with black sesame for garnish.