It’s nearly summer! Break out the bbq grill!
This salad features the showstoppers of grilled corn, complete with their husk leaves! They really do create an exciting feature dish at any bbq.
1 ear of corn per person
A little oil for cooking
1/2 red cabbage shredded
1 large raw beetroot, grated finely
1 cup quinoa
Toasted flaked almonds
6 spring onions
2 tablespoons chopped fresh herbs
Method: Soak the husk leaves in water for a few minutes to prevent them burning, brush the corn with oil and grill.
Cook the quinoa in vegetable stock.
Add the red cabbage, beetroot and chopped spring onions to the cooked quinoa.
Place the cooked corn on the salad and sprinkle with toasted flaked almonds and fresh herbs.
Add dressing of choice, served here with an apple cider vinegar & olive oil dressing.