• Charred Corn And Bean Mexican Salad (G-F)
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Charred Corn And Bean Mexican Salad (G-F)

Charred Corn And Bean Mexican Salad (G-F)

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 tsp Red Wine Vinegar - PANTRY ITEM
  3. 1 Each Red Capsicum
  4. 30 Each Mixed Salad Leaves
  5. 100 g Kidney Beans
  6. 1 tsp Honey Or Brown Sugar - PANTRY ITEM
  7. 1 tsp Ground Cumin
  8. 1 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Corn Cobs
  10. 5 g Coriander
  11. 1 Each Carrots
  12. 1 Each Avocado
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 tsp Red Wine Vinegar - PANTRY ITEM
  3. 1 Each Red Capsicum
  4. 60 Each Mixed Salad Leaves
  5. 200 g Kidney Beans
  6. 1 tsp Honey Or Brown Sugar - PANTRY ITEM
  7. 1 tsp Ground Cumin
  8. 2 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Corn Cobs
  10. 10 g Coriander
  11. 1 Each Carrots
  12. 2 Each Avocado
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 tsp Red Wine Vinegar - PANTRY ITEM
  3. 2 Each Red Capsicum
  4. 90 Each Mixed Salad Leaves
  5. 300 g Kidney Beans
  6. 2 tsp Honey Or Brown Sugar - PANTRY ITEM
  7. 2 tsp Ground Cumin
  8. 3 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Corn Cobs
  10. 15 g Coriander
  11. 2 Each Carrots
  12. 3 Each Avocado
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 tsp Red Wine Vinegar - PANTRY ITEM
  3. 2 Each Red Capsicum
  4. 120 Each Mixed Salad Leaves
  5. 400 g Kidney Beans
  6. 2 tsp Honey Or Brown Sugar - PANTRY ITEM
  7. 2 tsp Ground Cumin
  8. 4 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Corn Cobs
  10. 20 g Coriander
  11. 2 Each Carrots
  12. 4 Each Avocado
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 3 tsp Red Wine Vinegar - PANTRY ITEM
  3. 3 Each Red Capsicum
  4. 180 Each Mixed Salad Leaves
  5. 600 g Kidney Beans
  6. 3 tsp Honey Or Brown Sugar - PANTRY ITEM
  7. 3 tsp Ground Cumin
  8. 6 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 Each Corn Cobs
  10. 30 g Coriander
  11. 3 Each Carrots
  12. 6 Each Avocado

Prep:

  1. Remove husk, and cut kernels from corn with a sharp knife.
  2. Drain and rinse kidney beans.
  3. Wash and chop coriander, including stems.
  4. Peel and coarsely grate carrots.
  5. Wash and chop red capsicum.
  6. Wash salad leaves.
  7. Peel and chop avocados.

Method:

  1. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  2. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  3. Just before serving place corn, capsicum, beans, carrots, salad leaves, avocado and coriander in a large bowl. Toss to combine. Serve.
  4. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  5. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  6. To make dressing, whisk oil, vinegar, honey or brown sugar and cumin.
  7. Cut lemon into wedges.
  8. Preheat the oven to 200°c (180°c fan-forced).
  9. Wash and chop parsley.
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  12. Cook the corn and capsicum in a dry non stick frying pan over a medium to high heat for about 10 minutes, or until lightly charred.
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