- 3 corn cobs, grilled on the fire, cut corn off the cob
- 3 spring onions, sliced
- 6 radishes, shaved
- 10 baby beetroot, cooked and halved
- juice of 2 lemons
- salt and black pepper
- olive oil
Mix all the ingredients together and serve with your favourite wors.
It should be a crunchy, acidic salad to complement the wors.
Wine suggestion: Hidden Valley Pinotage 2013