Barley & charred corn salad w/ chimichurri

A squeaky, chewy and entirely raucous summer salad

There are so many things to love about sweetcorn. A freshly picked cob has enough juicy, sugary goodness to make you giddy. Grilled, slathered in butter, heavily salted and sprinkled with cracked pepper it is pretty unbeatable. But there will always be those who avoid the call of the cob. Put off by the - admittedly real - risk of stringy corn teeth and the struggle of gnawing a hundred kernels off an unwieldy, butter-slicked cob.

If you are one of those people (or, let’s be honest, even if you’re not) you need this salad in your life. The sugary kernels (cut from the cob and blessedly easy to eat) will pop in your mouth like golden jewels. With salty, squeaky haloumi, chewy barley, fresh fennel fronds and a bright green chimichurri packed with basil, this salad is filled with the flavours and colours of summer (it just so happens to be perfect for a picnic, too).

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Barley & charred corn salad w/ chimichurri

Serves 4-6