Sweet Corn and Soya Chunk Salad

Instructions

1. 1

   Bring a pot of water to a boil. Add the soya chunks and cook for 5-7 minutes until they are soft. Drain, rinse with cold water, and squeeze out excess water. Cut into bite-sized pieces if needed.

2. 2

   In another pot, bring water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately transfer to a bowl of ice water to retain their color and crunch. Drain again.

3. 3

   Peel and grate or finely chop the carrot. Wash and dice the cucumber and yellow bell pepper into small cubes.

4. 4

   If using frozen sweet corn, boil for 2-3 minutes and drain. If using canned, simply drain and rinse.

5. 5

   In a large mixing bowl, combine the cooked soya chunks, sweet corn, blanched broccoli, carrot, cucumber, and yellow bell pepper.

6. 6

   Finely chop the fresh coriander and add it to the bowl.

7. 7

   In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.

8. 8

   Pour the dressing over the salad and toss everything together until well combined.

9. 9

   Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.