Recipe - Spinach And Corn Salad

350 g Fresh young spinach; washed
and drained
1 Head chicory
175 g Baby sweeteorn
Salt and freshly ground
black pepper
50 ml Olive oil
1 Clove garlic; crushed
15 ml White wine vinegar
10 ml Dijon mustard
5 ml Caster sugar
100 g Sprouted beans; eg alfalfa

1. Remove any coarse stalks from the spinach and shred. Shred the chicory.

2. Halve the sweeteorn lengthways and cook in boiling salted water for 3
minutes, until just tender. Drain and refresh under cold running water.

3. In a screw topped jar mix together the olive oil, garlic, wine vinegar,
mustard and sugar. Season.

4. In a large salad bowl mix together the spinach, chicory, sweetcorn and
sprouted beans.

5. Pour over the dressing, toss well and serve immediately.

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