Sweetcorn and potato salad

Remove the kernels from fresh sweetcorn cobs by standing the stripped corn on its straight end, then running a sharp knife down between the kernels and the core. They can be blanched quickly and refreshed in icy water, if preferred. Add 250g cubed ham, pork or chicken to create a main meal.

Ingredients

400 g	Baby potatoes (Main)
1 cup	Whole kernel corn, raw (Main)
3	Spring onions, diced
½ cup	Parsley leaves, sliced
½ cup	Mint leaves, sliced
1 dash	Salt and pepper, to taste
½ cup	Ranch dressing

Directions

1. Boil or steam the potatoes, until tender. Cool a little then peel. Halve, if large.
2. Combine the potatoes with the corn, spring onions, herbs and the meat, if using. Season. Mix gently.
3. Spoon the dressing over the salad and mix to combine.

See more of Jan's veggie loaded meals

• Free form beetroot lasagne
• Roasted tomato relish