Prevention (Australia) - - Food | Simple Meals -


3 corn cobs, husks re­moved

Ex­tra-vir­gin olive oil

3 ta­ble­spoons sesame seeds (white, black or both), toasted 1 large (or 2 small) av­o­cado, stone and skin re­moved 280g (1½ cups) cous­cous

500ml (2 cups) just-boiled veg­etable stock

1 cup baby rocket leaves

Hand­ful of co­rian­der leaves (op­tional)

Sea salt and black pep­per


125g (½ cup) creme fraiche

Zest and juice of 1 lime

½ gar­lic clove, very finely chopped

Sea salt

1. To make the lime crema, place creme fraiche in a small bowl and add lime zest and juice and gar­lic. Stir to com­bine and sea­son with sea salt. Set aside.

2. Pre­heat a bar­be­cue or large fry­ing pan to high. Coat corn in olive oil, place it on the hot cook­ing sur­face and cook, turn­ing of­ten, un­til evenly charred on all sides. Re­move and al­low to cool. When cool enough to han­dle, slice one cob into 1 cm thick slices and, us­ing a sharp knife, re­move ker­nels from other two cobs. Set aside.

3. Place the sesame seeds in a shal­low bowl and sea­son with sea salt and black pep­per. Slice each av­o­cado into eight wedges. Care­fully dip each slice in the sesame seeds un­til well coated. Re­serve any left­over seeds to add to the salad at the end.

4. Heat a ta­ble­spoon of oil in a fry­ing pan over a medium–low heat. Fry the sesame-crusted av­o­cado for about 1 minute on each side, or un­til the sesame seeds are golden, turn­ing them very care­fully with a pair of tongs. Al­low to cool.

5. Place the cous­cous in a shal­low bak­ing dish, sprin­kle with sea salt and driz­zle over 1 ta­ble­spoon or so of oil. Stir to mix well. Pour hot veg­etable stock over top and cover im­me­di­ately with plas­tic wrap. Leave for 10 min­utes. When ready, re­move plas­tic wrap and driz­zle over an­other ta­ble­spoon of oil. Us­ing a fork or chop­sticks, fluff up grains.

6. To serve, com­bine cous­cous, corn ker­nels and slices, rocket, co­rian­der (if us­ing) and any left­over sesame seeds. Sea­son well with sea salt and black pep­per and driz­zle over a lit­tle ex­tra oil. Top with the av­o­cado pieces and spoon over the lime crema to fin­ish.

NU­TRI­TION (per serv­ing) 2357 kJ/564 cal. Pro­tein 12.8g. Sat­u­rated fat 9.4g. Carbs 47.2g. Fi­bre 8.6g. Sodium 420mg.

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