BRAAI'ED CORN, COURGETTE & SPINACH SALAD

BRAAI'ED CORN, COURGETTE & SPINACH SALAD

Ingredients

4 sweetcorn cobs
8 courgettes — helved lengthways
250 g baby spinach
100 g chevin goats milk cheese
DRESSING:
1 lime - zested and halved
15 ml sugar
5 ml Dijon mustard
30 ml fresh coriander - chopped
salt and freshly ground black pepper - to taste

Method:

1. Brush the corn cobs with olive oil, then place over hot coals to braai until
    charred and tender.

2. Drizzle the courgettes with more oil, season and cook on the griddle until
    charred and tender.

3. Place the lime halves (for the dressing), cut-side down, onto the braai and
    cook until charred. Squeeze the juice from the limes into a bowl, then add the
    rest of the dressing ingredients and whisk well.

4. Cut the kernels off the corn cobs and add them to the dressing, together with
    the courgettes and spinach. Toss well, then transfer to a serving platter,
    before dolloping on the goats’ milk cheese (optional).


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