Grilled Corn Salad, Green Bean, Charred Peppers, Lime, Chilli and Tahini
A lovely fresh, crunchy and zingy salad to serve alongside a BBQ feast.
Feeds Six
2 x Corn on the cob
300g fine green beans or bobby beans
2 x romano peppers
1 tin chickpeas (drained)
Half red onion - finely sliced
1 red chilli (de-seeded and chopped)
2 tbsp best quality runny Tahini
Juice and zest of a lime
Flaked Sea Salt
Blanch the corn for 10mins in boiling salted water
Brush with light olive oil
Then grill on the BBQ until well coloured (Or cook under grill)
Remove from the heat and cut into bite size rounds
BBQ (or grill) the peppers until blackend - cool, peel and chop
Blanch the green beans in salted water for 5 mins and refresh in cold water
Mix the peppers, green beans, and chickpeas with the lime zest and chopped chilli
Dot the corn over the salad
Season with salt
Drizzle over the Tahini and spritz with the lime juice.
Serve.
2 x Corn on the cob
300g fine green beans or bobby beans
2 x romano peppers
1 tin chickpeas (drained)
Half red onion - finely sliced
1 red chilli (de-seeded and chopped)
2 tbsp best quality runny Tahini
Juice and zest of a lime
Flaked Sea Salt
Blanch the corn for 10mins in boiling salted water
Brush with light olive oil
Then grill on the BBQ until well coloured (Or cook under grill)
Remove from the heat and cut into bite size rounds
BBQ (or grill) the peppers until blackend - cool, peel and chop
Blanch the green beans in salted water for 5 mins and refresh in cold water
Mix the peppers, green beans, and chickpeas with the lime zest and chopped chilli
Dot the corn over the salad
Season with salt
Drizzle over the Tahini and spritz with the lime juice.
Serve.
