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Mexican charred vegetable salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Charred Mexican veggie salad with creamy feta lime sauce, ideal for BBQ pairings.
Ingredients:
  • 3 corncobs
  • 400g sweet potato, peeled, cut into 7mm-thick slices
  • 1/2 small red cabbage, cut into 6 wedges
  • 2 zucchini, thinly sliced lengthways
  • 1 red onion, sliced into rings
  • Mexican chilli powder, to dust (see notes)
  • Micro coriander, to serve
  • Extra virgin olive oil, to drizzle
  • 60g creamy feta, crumbled
  • 65g (1/4 cup) sour cream
  • 70g (1/4 cup) mayonnaise
  • 42.00 gm fresh lime juice
  • 2 tsp finely grated lime rind
Instructions:
  • Heat up a barbecue grill or chargrill pan on medium-high. Coat the corn, sweet potato, cabbage, zucchini, and onion with olive oil and a hint of chili powder.
  • Grill the corn for 12 minutes, ensuring it's evenly cooked. Sear the sweet potato slices for 3-4 minutes per side, the cabbage for 3 minutes per side, and the zucchini and onion for 2 minutes per side until tender and slightly charred. Arrange the vegetables on a platter and let them cool to room temperature before serving.
  • Combine mashed feta with sour cream, mayonnaise, lime juice, and lime rind in a small bowl. Mix well.
  • Sprinkle fresh coriander over the vegetables and generously drizzle with oil. Serve alongside the dressing for a delicious touch.

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