SALTED POPCORN SALAD

Difficulty level: Easy

Time: 10 minutes

3-4 fresh corn on the cob

1/4 cup pepitas

200g fresh sugar snap peas

100g baby spinach

1/4 tsp Maldon sea salt flakes, or similar

1 tbsp extra virgin olive oil

Dressing

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

2 garlic cloves finely chopped

1/4 tsp Maldon sea salt flakes

Steam corn on cob in a double boiler until just cooked through but not too soft.

Add pepitas to a dry frypan and toast until golden. It is best to keep them moving in the pan to stop them burning. Alternative to this is to pop them in oven, however, this will take longer for them to brown. Once done, remove from pan and add to large salad bowl

Add corn to the pan together with 1 tbsp of the olive oil and the Maldon brand sea salt. Toss in the pan and continue to cook until it becomes lightly golden and making a popping sound. Add to salad bowl.

Peel the stalk and middle strip from the sugar snap peas and roughly chop into 1cm peices. Add these to the salad bowl along with corn and pepitas.

To mix the dressing, add all ingredients to a small bowl to combine and drizzle over salad.