mex­i­can charred veg­etable salad

We know you want to in­crease your vegie in­take, so we cre­ated this Mex­i­can-in­spired salad with feta dress­ing. - - THIS MONTH - serves 6| prep 20 mins | cook­ing 15 mins

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)

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