I am super excited to announce that the Red Fairy Project has its first celebrity guest chef presenting an amazing  sweet corn salad! Not only is he talented in the kitchen but he comes to us from the UK (gotta love that sexy accent) and is extremely handsome. Oh, and he’s also my boyfriend. ;) Sorry ladies if you thought it might be Jamie Oliver (this is way better in my opinion), but I am quite thrilled to have one of Robert’s recipes featured here.

Although Robert can whip up a super sophisticated meal in the kitchen, this recipe is as simple as can be and that’s why I am sharing it. In the summertime, you don’t want to spend hours slaving over a hot stop and you probably also aren’t in the mood for a heavy meal. Enter, the perfect easy and healthy salad. Robert just threw this  sweet corn salad together and I couldn’t believe how fresh and tasty it was! Just what we needed while the temperatures reach 36 degrees celsius over here in Switzerland. Because Robert is an artiste in the kitchen, he doesn’t really measure his ingredients and I wasn’t there to witness his magic so the quantities below are really ball park:

watercress (about 1/2 bag)

feta cheese (3/4 cup)

sweet corn (1 small can)

barley (1 cup) you can also opt for Israeli couscous which is what Robert initially had in mind

sun dried tomatoes (1/4 cup)

1/2 cucumber

red onion (1/2 cup)

red pepper (1/2 cup)

juice of 1 lemon

zest of 1 lemon

basil (handful)

olive oil (a drizzle)

salt & pepper to taste

Just toss everything in a bowl and voilà! Make a big batch so that you have left overs which you can bring to work the next day or again even at a nice picnic on the weekend! It’s sure to please everyone. I know I am going back for seconds tonight!

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