for 4 person

Corn cobs and beans

2	corn cobs, halved
250 g	beans
½ tsp	salt
	olive oil for grilling

Herb dressing

1	organic lemon, use a little grated zest and all of the juice
5 tbsp	olive oil
¼ bunch	basil, finely chopped
¼ bunch	peppermint, finely chopped
¼ bunch	dill, finely chopped
¾ tsp	salt
a little	pepper

Lentils

100 g	black lentil (beluga)
	water, boiling

Salad

250 g	different coloured cherry tomatoes, halved
150 g	vine-ripened tomato, sliced
3	flat peaches, cut into segments
2	nectarines, cut into segments
¼ bunch	basil, torn into pieces
¼ bunch	peppermint, torn into pieces
¼ bunch	dill, torn into pieces

How it's done

Corn cobs and beans

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the corn cobs and beans, season with salt, cover and cook over a medium heat for approx. 20 mins. until just soft. Refresh the beans in ice-cold water, drain. Pat dry the corn cobs. Heat the oil in a griddle. Grill the corn cobs all over for approx. 5 mins. Remove the corn kernels from the cobs using a sharp knife.

Herb dressing

Mix together the lemon zest and juice with all of the ingredients up to and including the pepper.

Lentils

Cook the lentils in water (uncovered) for approx. 20 mins. until soft, drain, mix with half of the herb dressing.

Salad

Transfer the lentils, sweetcorn and beans to a bowl along with the tomatoes and all the other ingredients up to and including the nectarines, mix. Drizzle with the remaining dressing, scatter the herbs on top.

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