On a summer's day, a light but filling salad is a perfect dish . This sweet corn salad combines sweet and mild flavours. An easy to prepare dish that you can serve up quickly. And if there is anything left over, enjoy it the next day for lunch.
Cook the quinoa al dente according to the instructions on the package. Leave to cool to room temperature.
Remove the outer leaves and strip the silky threads from the corn cobs. Place them on a baking tray lined with baking paper. Bake the corn for about 20 minutes until dark yellow and cooked. Allow to cool completely.
Peel the melon, remove the seeds and chop the flesh into small slices.
Slice the avocado all the way around the stone. Twist the two halves apart. Spoon out the stone. Scoop the flesh out of the skin with a spoon and slice the flesh into cubes.
Slice off the corn kernels with a knife. Combine them with the quinoa, melon and avocado. Crumble the feta on top. Thinly slice the mint and scatter over the salad. Drizzle with the olive oil and vinegar. Season with salt and pepper.
