Roasted Tomato & Corn Salad

Using everything the end of summer has in one amazing salad. Slow roasted tomatoes, paired with fresh, sweet corn, and braised leeks. Topped with a homemade ranch dressing.

3-4 handfuls of cherry tomatoes
½ cup quinoa, cooked to package directions
4 cobs of corn, kernels removed
1 large leek, sliced
2 Tbsp butter
1 cup vegetable stock
Large handful flat leaf parsley, roughly chopped

For Ranch Dressing
2 Tbsp mayo (preferably homemade)
4 Tbsp buttermilk
½ tsp garlic powder
1 tsp white wine vinegar
2 Tbsp parsley, finely chopped
2 Tbsp chives, finely chopped
Salt & pepper, to taste

View the full recipe at lynseylovesfood →