Sweetcorn salad with chipolatas

Sweetcorn salad with chipolatas

30 min. Active
30 min. Total
465 kcal per person
gluten-free
Nutritional value / person: Fat: 29 g, Carbohydrate: 33 g, Protein: 15 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Frying pan
  • Pan
  • Paring knife
  • Sieve
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • small bowl
  • Cutting board
  • Can opener

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chipolatas and vegetables

300 g coloured peppers
olive oil for frying
¼ tsp salt
a little pepper
300 g chipolatas

Dressing

3 tbsp apple vinegar
1 tbsp olive oil
100 g sour single cream
½ tsp mild curry powder
¼ tsp salt
a little pepper

Salad

2 tin corn kernels (each approx. 350 g)
1 bunch flat-leaf parsley
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How it's done

The kids can help at the marked areas .

Chipolatas and vegetables

300 g coloured peppers
olive oil for frying
¼ tsp salt
a little pepper
300 g chipolatas

Deseed the peppers and cut into thin strips. Heat a dash of oil in a non-stick frying pan. Reduce the heat, add the peppers, stir fry for approx. 5 mins., season, remove. Add a dash of oil to the same pan. Add the chipolatas, fry for approx. 4 mins. on each side. Allow the chipolatas to cool slightly, cut into slices.

Dressing

3 tbsp apple vinegar
1 tbsp olive oil
100 g sour single cream
½ tsp mild curry powder
¼ tsp salt
a little pepper

In a bowl, mix the vinegar with all the other ingredients up to and including the pepper.

Salad

2 tin corn kernels (each approx. 350 g)
1 bunch flat-leaf parsley

Place the sweetcorn in a sieve,rinse, drain, add to the dressing along with the peppers and chipolatas. Tear off the parsley leaves, add to the salad, mix, serve.

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