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Barbecued corn with tomato and almond salad

Barbecued corn with tomato and almond salad
  • Ingredients
    1. 200g cherry or grape tomatoes, quartered
    2. 1 eschalot, halved, thinly sliced
    3. 2 tbs olive oil, plus extra to brush
    4. 1 tbs red wine vinegar
    5. 4 fresh corn cobs, husks removed
    6. 1/2 cup basil leaves
    7. 1/4 cup flaked almonds, toasted

    Step 1

    Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.

    Step 2

    Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.

    Step 3

    Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.

    Step 4

    Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.

    Step 5

    Divide the corn among plates, top with salad and serve immediately.

    Energy
    1015kJ
    Fat saturated
    1.70g
    Fat Total
    14.50g
    Carbohydrate sugars
    -
    Carbohydrate Total
    19.00g
    Dietary Fibre
    6.20g
    Protein
    6.00g
    Cholesterol
    -
    Sodium
    11mg

    All nutrition values are per serve.


    BBQ GRILLS 3
    accessories 3
    RECIPES 3