This beautiful salad was created for us by food blogger, My Emerald Kitchen. Check out her site for lots more fantastic articles and recipes using delicious, seasonal, local, ingredients.
Meanwhile prepare the green sauce. Add the parsley, mint, olive oil, garlic, anchovy, capers and lime juice into a food processor and blend until you get a lovely green sauce. Taste it, adjust to your liking and set aside.
Slice up your mango into match sticks, slice the radishes into discs and half the tomatoes (or quarter, if they are big). Slice the red onion into discs as well and finely chop the chilli pepper. If you want more heat don’t chop this too fine.
Set a grill pan on high heat and add some butter. Wait for the butter to melt, then add the corn on the cob. Grill on all sides and set aside.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.