Spicy, sour, crunchy and fiery, with the sweetness of fresh corn – this salad has it all.
This recipe is soy free, tree nut and peanut free, wheat free, gluten free, dairy free, egg free and does not contain legumes. This recipe was first published in LEON Big Salads, which I wrote with the team at LEON restaurants and was published by Octopus. Photo by Steven Joyce.
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Ingredients
shallot 1 (diced)
lime 1 (juice)
chipotle paste 3 tsp
extra-virgin olive oil 3 tbsp
vegetable oil 2 tbsp
honey 2 tsp
sherry vinegar 1 tsp
ground cumin ¼ tsp
radish 8 (sliced)
tomatoes 1 (chopped)
fresh coriander 1 handful (leaves picked)
corn on the cob 300 g
rump steak 225 g (sliced)
spring onions 6 (sliced)
pumpkin seeds 2 tbsp (toasted)
tortilla chips 1 handful
Romaine lettuce 150 g
Method
Make the dressing & salad
Very finely dice the shallot. Juice the lime.
To make the dressing whisk together the 1/3 of the chipotle paste, extra-virgin olive oil, vegetable oil, lime juice, shallot, honey, sherry vinegar and ground cumin. Taste – it should be sharp, sweet, spicy and just a little bit salty, all at once. Set aside.
Finely slice the radish. Finely chop the tomato. Chop the romaine lettuce into bite-sized pieces.
In a bowl add the romaine lettuce, radishes, fresh coriander leaves and tomato.
Cook the corn, spring onions & steak
Set a frying pan over a medium heat and add a splash of cooking oil. Mix together the rest of the chipotle paste and a further 1 tablespoon of oil in a small bowl, then brush or spoon half of it over the corn on the cob. (keep the rest for cooking the steak). Place the corn and spring onions in the hot pan and cook, turning often, until the corn begins to blister and brown in places and the spring onions begin to char (turn on your extractor fan if you have one as the chilli will spread into the air!).
Remove from the heat. When cool enough to handle, use a sharp knife to slice the corn kernels off the cob.
Keep the pan on the heat. Brush the rump steak with the remaining chipotle mixture and sear in the hot pan until rare, about 2 minutes per side. Remove from the heat and leave to rest on a warm plate.
Toast the pumpkin seeds for a few minutes in a small dry pan.
Serve
Either serve on a platter or on individual plates, arranged as follows: the dressed salad should go on the bottom, then sprinkle over the corn and spring onions. Break (but don't crush) the tortilla chips over the top and sprinkle over the toasted pumpkin seeds. Slice the steak into thin pieces, cutting against the grain of the meat, and arrange on top of the salad. Spoon over the remaining dressing. Tuck in!
