The weather has been hotter than Hades this week – not complaining – and that means there’s been only one thing (okay, maybe a few) on our menu: summer salads. If you’re bored of circulating a caesar, Greek and pasta mix, this fruity-yet-savoury concoction will reignite your love for the refreshing dish. 

Corn, a slow-digesting grain that’s high in iron, is paired with antioxidant-boosting peaches and peppery, calcium-rich rocket. 

Perfect for topping up depleted nutrients post-workout when served with a protein like chicken or halloumi. Or simply devour as a quick, delicious lunch while basking in the sunshine. 

4 ears of corn⁣

4 cups of rocket

1 pint cherry tomatoes (halved)⁣

2 peaches or nectarines (sliced)⁣

1 lime⁣

1/2 minced jalepeño (optional)⁣

3 tablespoons olive oil⁣

Husk the corn and cover them with salt, pepper and olive oil. 

Grill the corn for about 10 minutes and allow them to cool.

Grill the peaches for about 4-5 minutes on each side. 

Cut kernels off of the cob with a serrated knife.

⁣Toss in a bowl with rocket, halved cherry tomatoes, 2 slices of peaches, the juice of one lime and minced jalepeño. 

Add olive oil, salt and pepper to taste. 

Recipe and image courtesy of Emily Baird of everythingyouwanttoeat.blogspot.com 

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