Blistered Corn and Tomato Salad

Blistered corn and tomato salad


A delicious vegan twist on a classic roasted corn salad – this one is made with roasted tomatoes and drizzled with a thick coriander dressing.


For the salad:

  • 1 cup cooked and cooled quinoa or brown rice
  • 500g cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Corn kernels, from 2 corn cobs
  • Garlic clove, peeled
  • 2½ cups, finely chopped baby kale
  • 3/4 cup chopped coriander
  • 1/3 cup roast almonds, roughly chopped
  • Sea salt and freshly ground pepper, to taste

For the dressing:

  • 1/2 avocado
  • 1 lime, juiced
  • 1/2 cup coriander
  • 1/2 tablespoon olive oil
  • 1 clove garlic
  • Freshly ground pepper


  1. For the dressing, puree all ingredients in a blender or food processor until smooth. Adjust seasonings if necessary.
  2. For the salad, preheat oven to 200C then toss tomatoes in 1 tablespoon of oil and arrange on a baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to break down, 20–25 minutes. Set aside to cool.
  3. Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat. Add the corn and a whole garlic clove and a pinch of salt. Cook until corn is browned well and charred in spots – about 5 minutes. Remove and set aside to cool (discard garlic).
  4. In a large bowl, combine the quinoa, corn, tomatoes, kale, and coriander. Add the almonds, coat with dressing and toss to serve.


The tomato and corn can be prepared a day before – for super quick assembly on the day.