Combine two x 340g cans sweetcorn, drained; one red onion, finely chopped; two large tomatoes, deseeded and finely diced; and a small bunch of coriander, roughly chopped, in a bowl.
Make a dressing by whisking the juice of two limes with four tablespoons extra virgin olive oil and two teaspoons clear honey.
Season to taste and combine.
This is the salad that we always had alongside curries when I was a girl, but I was in my fifties before I saw the word written down.
Chop up tomatoes and onions. Mix with lemon juice and plenty of salt.
It sounds vile, but somehow all the harsh ingredients mellow each other.
Hugh Fearnley-Whittingstall: Three Good Things, page 31
A family recipe site for Coopers and Laxtons
