BAR­BE­CUED CORN & PUMP­KIN SALAD

Weight Watchers Magazine (Australia) - - On The Barbecue -

Smart points VALUE PER SERVE 1 SERVES 8 PREP 25 mins COOK­ING TIME 15 mins

750g kent pump­kin

3 large corn cobs, husks and silk re­moved

¼ cup (60g) Weight Watch­ers sour cream

2 tbs co­conut wa­ter

1 tsp finely grated lime rind

1 tbs lime juice

3 green shal­lots, thinly sliced

di­ag­o­nally cup fresh co­rian­der leaves

1 tbs pepi­tas, toasted

1 Pre­heat a bar­be­cue grill plate on medium heat. Cut pump­kin into thin wedges, no more than 1cm at thick­est part. Lightly spray with oil and bar­be­cue for 5 min­utes each side or un­til ten­der and charred. Trans­fer to a large tray. Cook corn on grill for 15 min­utes, turn­ing as needed, or un­til ten­der and lightly charred. Cool slightly, then use a small sharp knife to cut ker­nels from cobs. 2 Mean­while, place sour cream, co­conut wa­ter, lime rind and juice in a small bowl. Sea­son with a pinch of salt and whisk to com­bine. 3 Ar­range pump­kin and corn on a serv­ing plat­ter. Driz­zle with dress­ing and sprin­kle with shal­lots, co­rian­der and pepi­tas.

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