Corn Rocket and Tomato Dip
Description
(serves 6 -10 or makes 380g)
Wait until corn is in season to make this dip, as the combination of flavours simply screams summer.
INGREDIENTS
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200g cherry tomatoes (halved through centre) 24g (2 tbsp) Rocket Pesto 1 tsp dill seeds (toasted and ground) 1/2 tsp flaky sea salt 1/8 tsp freshly ground black pepper 280g (1 ¾ cups) corn kernels (from 2-3 ears of fresh corn) 85ml (1/3 cup) milk |
75g feta (preferably a creamy style) 50g (4 tbsp) Greek-style yoghurt 15ml (1 tbsp) lime juice 1/2 tsp flaky sea salt 1/4 tsp freshly ground black pepper 6-8 large leaves basil (finely sliced) 35g (2 large handfuls) small young rocket leaves 30ml-45ml (2-3 tbsp) extra virgin olive oil |
METHOD
· Preheat oven to 200°C.
· Line a small low-sided roasting tray with a Teflon sheet or grease with baking spray or additional olive oil. Place tomatoes in centre of tray.
· Dollop pesto on top of tomatoes and sprinkle with ground dill seeds, salt and pepper. Toss tomatoes to coat.
· Place in oven and roast for 10-12 minutes or until tomatoes are soft and oozing their juices. Remove from oven and cool.
· Place corn kernels and milk in a small pot set over low heat. Bring to a simmer and simmer for 5-7 minutes or until kernels have softened and most of the milk has been absorbed. Cool.
· Place 1 cup of kernels (set remainder aside) in the bowl of a food processor fitted with a metal blade. Process until nearly smooth. Add feta, yoghurt, lime juice, and second measure of salt and pepper to food processor bowl. Process to combine.
· Transfer mixture to a bowl, add remaining corn kernels, basil and one-third of the rocket and loosely combine.
· To serve: Place dip in a low-sided serving bowl, top with roasted tomatoes and their juices, sprinkle with remaining rocket and drizzle extra virgin olive oil over everything. If possible, enjoy on the day it is made.