American slaw and quinoa salad
- 100g quinoa
- 2 Grower’s Selection Corn Cobettes
- 2 eggs
- 2 rashers smoked streaky bacon
- 1tsp rapeseed oil
- 2tbsp white wine vinegar
- 2tsp clear honey
- 1tbsp coarse-grain mustard
- 200g red cabbage, sliced
- 200g white cabbage, sliced
- 1 carrot, grated
- ½ avocado, sliced
- 100g blue cheese, crumbled
Cook the quinoa according to the pack instructions. Drain well and allow to cool.
Grill the cobettes to char, then cool. Slice off the kernels.
In a separate pan, cover the eggs in cold water and bring to the boil. Cook for 6 mins, drain and run under cold water. Peel and halve the eggs.
Fry the bacon for 3-5 mins on each side until crisp. Drain on kitchen roll and crumble.
For the dressing, whisk together the oil, vinegar, honey and mustard.
Top the quinoa with the corn kernels, cabbage and carrot. Add the halved eggs, bacon, avocado and blue cheese. Drizzle with the dressing and sprinkle with black pepper to serve.