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Braaied corn salad with basil pesto dressing

By Sibahle Mtongana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

6 corn cobs
4 T butter, melted
Garlic-and-herb seasoning, to taste
2 garlic cloves, crushed
100 g fine green beans, halved
1 red pepper, diced
100 g mushrooms, sliced
Spring onions, thinly sliced
Basil leaves, a handful, chopped, to garnish

For the basil pesto dressing, mix:

250 g basil pesto
1/2 lemon, juiced
2-3 fresh mint leaves, finely chopped

Method

Cook the corn in boiling salted water for 7 minutes, or until just tender. Drain, brush with half the butter and season with garlicand- herb seasoning. Braai for 5 minutes until cooked and charred. Cut the corn kernels off the cobs.

Heat the remaining butter in a pan and sauté the garlic. Add the green beans, cook for 3 minutes and season with the garlic-and-herb seasoning.

Mix with the corn and arrange on a platter with the remaining salad ingredients. Drizzle over the basil pesto dressing just before serving.

Read more about Chef Siba's three-course feast on the braai.