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Charred Snap Pea Corn Salad

Charred snap peas, corn, and shallots with a dill labneh spread topped with basil, mint, and garlic breadcrumbs!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 servings
Author Olivia Lam

Ingredients

For the Dill Labneh:

  • 1 cup Labneh
  • ½ a Garlic Clove (grated)
  • 1 ½ tbsp Chopped Dill
  • 1 ½ tbsp Capers (roughly chopped)
  • ⅛ tsp Sea Salt
  • Pinch of Black Pepper

For the Garlic Breadcrumbs:

  • 1 tbsp Olive Oil
  • 1 Garlic Clove (smashed)
  • ¼ cup Panko Breadcrumbs

For the Salad:

  • 1 tbsp Vegetable Oil
  • 8 oz Snap Peas (trimmed)
  • 1 cup Corn Kernels (about 1 corn cobb)
  • 1 Shallot (thinly sliced)
  • 3 tbsp Torn Basil Leaves
  • 2 tbsp Torn Mint Leaves
  • Olive Oil (for topping)
  • Flaky Salt (for topping)

Instructions

For the Dill Labneh:

  • Add the labneh, garlic, dill, capers, sea salt, and black pepper into a bowl. Mix until combined then set it aside.

For the Garlic Breadcrumbs:

  • Heat a small pan over medium heat then add in the olive oil. Saute the smashed garlic clove in the pan for about 30 seconds to 1 minute until fragrant. Add in the panko and cook until the breadcrumbs turn a toasted golden brown color. Transfer the breadcrumbs into a bowl.

For the Salad:

  • Heat a cast iron skillet oven medium high heat. Pour in the vegetable oil. Add in the snap peas, corn, and shallots. Cook for 5-8 minutes, stirring every few minutes so that the vegetable can cook and char. Season with salt and pepper to taste.
  • Spread the dill labneh onto the bottom of your serving platter. Add the charred vegetables on top of the labneh. Sprinkle the garlic breadcrumbs on top followed by the basil and mint. Finish with a drizzle of olive oil and flaky salt. Enjoy!