CHARRED CORN AND KALE SALAD WITH QUICK RED ONION PICKLESAND BIRCH & WAITE GOLDEN GODDESS DRESSING & SAUCE

INGREDIENTS
3 Corn Cobs
1 bunch Kale
2 Cucumbers
1/8 Red Cabbage, Thinly Shaved
1 Avocado, Thinly Sliced
1/3 cup Mint Leaves
1/3 cup Coriander Leaves
1 Lime
Olive Oil (For Cooking)
1 Red Onion, Thinly Sliced
1/2 cup Water
1/4 cup Apple Cider Vinegar
1 1/2 tbsp Caster Sugar
3 tbsp Golden Goddess Dressing & Sauce

METHOD
1. For Quick Red Onion Pickles: Combine water, vinegar
and sugar into a small saucepan on medium heat
while stirring. Once sugar has dissolved, pour hot
liquid over thinly sliced red onions and set aside to
pickle for 5-10 minutes. Drain and place in a small jar.
2. Heat a BBQ grill or a cast iron grill pan to high heat.
Pull back corn husks, remove corn silk and tie husks
back using a piece of husk. Place corn on the grill,
once lightly charred roll until all sides are charred with
a blackened colour.
3. Remove from grill, allow to cool before slicing the
corn kernels off the cobs. Place in a large mixing bowl
and set aside.
4. Heat grill to medium heat. Remove stems of kale,
roughly rip up leaves and toss with a drizzle of olive
oil.
5. Place on grill for a few minutes until lightly wilted,
turn over using tongs and allow to lightly charr
around the edges. Remove and add to mixing bowl.
6. While grill is hot, add halved limes, face down. Allow
to lightly charr until lime caramelises. Set aside.
7. Using a vegetable peeler, peel cucumbers into long
ribbons and add to mixing bowl.
8. To the mixing bowl, add red cabbage, mint and the
coriander leaves. Drizzle with Birch & Waite Golden
Goddess Dressing & Sauce and gently toss together.
9. Serve on a large platter. Top with avocado and quick
pickles, squeezing lime over the top just prior to
serving. Add an additional drizzle of Golden Goddess.
NOTE
• The Quick Picked Onions recipe makes extra and can
be stored in the fridge for 1 week.

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