Mediterranean Samp Summer Salad
Bringing that ACE taste to the festive table!
Ingredients:
- 2 cups ACE Quick Cook Samp
- 2 cups water
- salt to taste
- 200 g cherry tomatoes, halved
- 1 can KOO Whole Kernel Corn in Brine, drained
- 1 red onion, finely diced
- big handful of fresh mint, coriander and parsley, finely chopped
- ½ red pepper, chopped
- ½ cucumber, cubed
- 2 wheels of feta, torn into pieces
- 15 kalamata olives, pitted and sliced
- zest of one lemon
- salt to taste
- freshly ground black pepper to taste
- Dressing: 150 ml olive oil or canola oil
- 100 ml vinegar
- 1 clove of garlic, grated
- 2 t mild mustard
- 1 -2 t sugar
- pinch of chilli flakes
- salt and freshly ground black pepper to taste
How To Make
- Add the samp and water to a pot. Bring to boil with lid on for 5 minutes.
- Once it is boiling place the lid at an angle, reduce the heat and simmer for 20-30 min.
- Strain excess water and season with salt to taste. Let it cool down.
- In a salad bowl add cooled samp and all the salad ingredients and toss through.
- Whisk all the dressing ingredients together. Pour over the salad and season to taste.