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The salad really does become more flavourful over time, so I like to make it a few hours in advance before serving — this makes it perfect for a summer picnic or barbecue.

Serves 4 to 6


  • 4 corn cobs
  • 2 tbsp butter, melted
  • 2 garlic cloves, crushed
  • 100g / 4oz fine green beans
  • 1 red pepper, diced
  • 1 red onion, finely sliced
  • A handful basil leaves, chopped, to garnish
  • For the basil pesto dressing
  • 250g / 7 to 8oz basil pesto
  • Juice and grated rind of ½ lemon, to taste


Cook the corn in boiling salted water for 8 minutes, or until just tender
Cut the corn kernels off the cobs and reserve in a bowl
Heat the butter in a pan and sauté the garlic
Add the green beans, cook for 3 minutes and season to taste
Mix the corn with the remaining salad ingredients
Mix the pesto, zest and juice of ½ lemon
Pour the basil pesto over the salad and toss well
Scatter with basil leaves to garnish