Hey, you guys! How’s it going?
I know I’ve been MIA for the past couple of weeks but it has been crazy. There was a family wedding we had to attend in Europe and then I flew to Ireland to visit my best friend from high school. I hadn’t seen her in five years. Five years.
Which is, funnily enough, about half the length of our relationship! Thank God for WhatsApp and video calls for making the world seem a lot smaller than it actually is. Imagine meeting someone during your travels, becoming good friends only to get back home and always wonder where they may be. I mean, yes there was letter writing, which I still enjoy doing, but still!
So we spent a day walking around Dublin city center in the cold, not-quite-spring yet weather, catching up and discovering the incredible architecture. It is such a beautiful city! Just teeming with history and culture, you could get lost wandering the streets for hours, without a second thought. The people are so friendly, the atmosphere lively and the shops you stumble upon- absolutely charming!
We walked into this one store that looked like it was one of those places that sold all sorts of knickknacks, but I ended up being in heaven. Surrounded by all things baking and cooking! I found these beautiful cake/cupcake stands that I can’t wait to get back home and put to use!
But can you just imagine, if the city center is so beautiful, how scenic and amazing must the suburbs and countryside be? Hubs and I can’t wait to get back and explore the rest of this amazing country!
Spring has finally loomed its head and as you put away your hearty, warming recipes of soups and such, just think of putting together this delicious, sunny salad. In India it feels more like peak summer I’m told! The temperatures have already crawled high and we can only dreadfully imagine how much worse it is gonna get! So, please, just take a moment to hope it cools down some or at least we get decent rainfall this year ’cause I’d happily bundle up against the cold then face unbearable heat! But how much worse is it for the people who work outdoors or don’t have proper ventilation in their homes?
So this salad is the perfect way to welcome warmer weather! With higher temperatures comes the end of the school year sprint, spring cleaning and the planning of vacations. This crunchy, slightly tangy, just the right amount of spicy roasted corn salad with fresh avocados and feta is not only super simple to throw together, but sure to appeal to all taste buds!
It’s got corn and pasta so I’m sure even kids will enjoy it! It’s perfect as a side dish but even better as a light, refreshing lunch on a sunny, breezy day.
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 3/4 cup farfalle pasta
- 2- 2 1/2 cups tinned corn
- 1/2 avocado diced
- 1/2 cup cherry tomatoes halved
- 1 sprig fresh spring onions finely sliced
- 1/8-1/4 cup crumbled feta cheese
- 1 1/2 tbsp mayonnaise
- 1/8 tsp ground cumin
- 1/2 tsp red chilli powder
- 1 tsp hot sauce/ spicy ketchup
- Pinch of salt & pepper
- 1 tsp lime juice freshly squeezed
Fill a pot halfway with water and set to boil. Add a drizzle of olive oil and a large pinch of salt. Add the pasta to the boiling water to cook till al dente. Drain and set aside to cool completely. Maybe run some cold water over it to hasten the cooling.
While pasta is cooking, add the corn to a saucepan in a single layer and set to roast for about 3-4 minutes, stirring every other minute or so, to prevent it from sticking to the pan. Spoon into large bowl.
Add halved cherry tomatoes to the same pan and roast, cut side down. Turn over after 30 seconds or once sides have slightly charred. Roast opposite side, remove from pan and add to corn.
Chop up the spring onions and avocado.
Once the corn has cooled add the spring onions and cooled pasta.
Combine the dressing ingredients in a small bowl and set aside.
If serving/eating immediately, then add the avocados. Mix in as much dressing you like. I like my salads to be coated in the dressing but not too creamy- so the quantity of this dressing is perfect.
Add feta cheese and serve immediately.