I was only going to post on the blog until half time was over but as ever, my team are making it a painful experience. Cristiano Ronaldo is the only redeeming feature these days. It’s even dimmed my love of football somewhat though I’m still considering taking a week off work in November to watch some of the World Cup. I have to say I was a little bit sceptical when I saw this recipe for a salad containing popcorn in Jamie Oliver’s ‘Veg’ but he’s been right about everything else in that book and I was very pleasantly surprised. The dressing is also really good. I love a tangy dressing. Only thing is I don’t know if it’s just my English mustard or English mustard in general but its very hot and probably 1 tsp of that stuff is enough. The recipe also makes a lot of dressing so you could make some and have it with a lunch salad all week. You can also serve with some toasted ciabatta croutons.
- 50g popping corn (ok Jamie pops his own from kernels which is definitely the cost-effective way but I was lazy so I got the microwave stuff)
- 2 corn on the cobs
- 1 iceberg lettuce
- 4 spring onions
- 30g mature cheddar
- 30g blue cheese
- 6 tbsp plain yoghurt
- 1 clove garlic
- 2 tsp English mustard (or 1 if it’s very hot)
- 2 tbsp white wine vinegar
- 10g coriander leaves
1.) Put your popcorn in the microwave or heat in a pan with 1 tbsp oil and a lid until popped.
2.) Cook the corn on the cobs in the pan, turning over with a fork when the side a little charred.
3.) Set the corn to one side. Chop up the lettuce and add to a mixing bowl. Finely chop the spring onions and the coriander leaves and add to the bowl.
4.) Make the dressing by adding the cheeses, yoghurt, garlic, mustard and white wine vinegar into a blender. Blitz until smooth.
5.) Cut the corn from the corn in the cob. Hold in place with a fork if the corn is still hot. Add the corn to the salad bowl.
6.) Mix everything in the salad and divide between the plates. Drizzle over the dressing. Sprinkle over some popcorn. Serve.