Sweetcorn Potato Salad

Ingredients

• 700 g baby potatoes with garlic butter
• 2 tsp Cape Malay curry spice
• sea salt
• freshly ground black pepper
• 2 tbsp olive oil
• 2 cobs sweetcorn
• radicchio or salad leaves
• 10 g fresh coriander
• 1 red onion, thinly sliced
• 1/2 can coconut milk
• 1 lime, juiced
• 15 g fresh coriander for the dressing
• 1 green chilli
• salt for the dressing

Method

1. Cook the baby potatoes until tender and toss them with the curry spice, salt and pepper.
2. Heat the olive oil and cook the sweetcorn until lightly charred.
3. Combine the potatoes, sweetcorn, salad leaves, coriander and red onion.
4. Blend the coconut milk, lime juice, coriander, chilli and salt to make the dressing.
5. Pour the dressing over the salad and toss gently before serving.