mexican charred vegetable salad
We know you want to increase your vegie intake, so we created this Mexican-inspired salad with feta dressing.
3 corncobs, husks and silk removed 400g sweet potato, peeled, cut into 7mm-thick slices 12 ⁄ small red cabbage, cut into 6 wedges 2 zucchini, thinly sliced lengthways 1 red onion, sliced into rings Mexican chilli powder, to dust (see tip) Extra virgin olive oil, to drizzle
60g creamy feta, crumbled 65g ( 14 ⁄ cup) sour cream 70g ( 14 ⁄ cup) mayonnaise 2 tbs fresh lime juice 2 tsp finely grated lime rind
1 Preheat a barbecue grill or chargrill pan on medium-high. Spray the corn, sweet potato, cabbage, zucchini and onion with olive oil and sprinkle lightly with chilli powder. 2 Cook the corn, turning occasionally, for about 12 minutes. Cook the sweet potato for 3-4 minutes each side, the cabbage for 3 minutes each side, and the zucchini and onion for 2 minutes each side. The vegetables should be tender and lightly charred. Transfer to a large platter and set aside to cool to room temperature. 3 To make the dressing, mash the feta in a small bowl. Add the sour cream, mayonnaise, lime juice and rind. Stir to combine. 4 Slice the corncobs into 3 pieces each. Drizzle vegetables with oil. Serve with the dressing on the side.
PER SERVE • 9g protein • 20g fat (6g saturated fat) • 24g carb • 9g dietary fibre • 331 Cals (1384kj)