GRIDDLED SWEETCORN

With a sugar snap pea salad, shaved Cheddar and a minty lemon dressing

Serves: 6

Cooking time: 25 minutes

• 4 corn on the cobs
• 4 tbsp extra virgin olive oil
• 2 tbsp cider vinegar
• 1 lemon, juice only
• ½ bunch of fresh mint, leaves finely chopped, baby leaves reserved
• 200g/7oz sugar snap peas, finely sliced
• 2 small courgettes/zucchini, peeled into ribbons
• 70g/2½oz Ivy’s Reserve Vintage Cheddar, cut into slices
• 40g/⅓ cup almonds, toasted and finely slices

1. Place a large frying pan/skillet over a high heat and char the corn lightly on all sides, turning regularly, then remove and allow to cool.
2. Meanwhile, whisk together the oil, vinegar, and lemon juice in a bowl. Season and stir in the chopped mint.
3. With a sharp knife, cut the corn kernels off the cobs and transfer to a mixing bowl. Add the sugar snap peas, courgette/zucchini and dressing, mixing gently until well coated.
4. Arrange the salad on a platter and scatter with the Cheddar, sliced almonds and baby mint leaves.