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Advance Preparation:

  • Sunflower oil 25 ml
  • Green beans 150 g
  • Salt 5 g
  • Radicchio 200 g
  • Orzo pasta 750 g

For the charred corn:

  • Sweet corn 200 g
  • Sunflower oil 50 ml

For the sweet Colman's Mustard dressing:

  1. Advance Preparation:

    • Boil the Orzo in salted water until al dente.
    • Cool and toss in a little oil to stop it from sticking together.
    • Cut the green beans into 2cm pieces.
    • Blanch the green beans and refresh.
    • Cut the Radicchio in half then chiffonade into fine strips.
    • Store all ingredients in the fridge until ready to serve.
  2. For the charred corn:

    • Preheat a grill on high heat.
    • Oil the Sweet corn cobs.
    • Char grill the corn giving colour to all sides.
    • Once cooled, cut off the kernels and store in the fridge for later.
  3. For the sweet Colman's Mustard dressing:

    • Whisk the COLMAN'S English Mustard, lemon juice and caster sugar together.
    • Whilst whisking, drizzle in the sunflower oil until a thick dressing is formed.
    • Store in the fridge until ready to use.
  4. To assemble the salad:

    • Place all the ingredients into a large bowl along with the dressing.
    • Toss together and serve on a large platter.
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