Mielie and Cherry Tomato Salad

7 October 2014

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 8 minutes

• 4 fresh mielies
• olive oil for frying
• 5ml honey
• juice of 1 lemon
• 250g cherry tomatoes
• 2 bunches spring onions, chopped
• 1-2 packets rocket leaves
• 60ml sour cream
• salt and freshly ground black pepper, to taste

1 Cook the mielies in rapidly boiling water for about 8 minutes. Drain and then rub them thoroughly with olive oil. Fry them in a frying pan until cooked and black specks begin forming on the kernels. Allow to cool, then use a sharp knife to remove the kernels.
2 Mix the honey and lemon juice in a large mixing bowl. Stir in the kernels, cherry tomatoes, spring onions and rocket leaves and mix thoroughly. Stir in the sour cream, salt and freshly ground black pepper and serve.

Words and image: Home magazine

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