CHARGRILLED CORN SALAD

Food & Home - - Promotion -

In­stead of grilling the cobs of corn in a grid­dle pan, you can cook them di­rectly over hot coals on your braai for 10 min­utes per side.

Serves 4 EASY 30 mins

WHAT YOU NEED

PICK­LED RED ONION

½ red onion, peeled and sliced

60ml (¼ cup) SPAR

Red Wine Vine­gar

80ml (⅓ cup) SPAR

Ex­tra Virgin Olive Oil

4g (1 tsp) SPAR

Di­jon Mustard

SPAR Salt and freshly ground SPAR Black Pep­per, to taste

SALAD

4 SPAR Fresh­line Sweet­corn large hand­ful fresh flat-leaf pars­ley, chopped large hand­ful fresh basil, chopped juice of 1 SPAR

Fresh­line Lemon

1 red chilli, seeded and chopped (optional)

SPAR Salt and freshly ground SPAR Black Pep­per, to taste

2 SPAR Fresh­line Av­o­ca­dos, cubed

100g SPAR Chèvre Goat’s Cheese, bro­ken into chunks

fresh mint leaves, to gar­nish

HOW TO DO IT

1 For the pick­led red onion, place the red onion slices in a medium bowl and add the red wine vine­gar. Toss to coat thor­oughly. Set aside to pickle at room tem­per­a­ture, stir­ring oc­ca­sion­ally, about 30 min­utes. Add the re­main­ing ingredients. Stir well to com­bine. 2 For the salad, heat a grid­dle pan over medium heat. Place the cobs of corn in the pan and grill, turn­ing con­tin­u­ously un­til slightly charred in places, about 10 min­utes. Re­move from heat. Use a sharp knife to cut the ker­nels off the cobs. Re­serve the ker­nels and dis­card the cobs.

3 To as­sem­ble, com­bine the re­served corn ker­nels, fresh herbs, lemon juice and chilli, if us­ing, to­gether in a salad bowl. Sea­son to taste. Top with the cubed av­o­cado, goat’s cheese and pick­led red onion. Driz­zle with some left­over pickle juice and gar­nish with fresh mint leaves.

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