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Braai recipes

Stuffed butternuts, potatoes and sweet potatoes on the braai

40 minutes

Avocado, chicory and celery salad with tofu

5 minutes

Beetroot recipes

Baby aubergines with rosa tomatoes

10 minutes

Sauce recipes

Strawberry compote with gorgonzola and walnut shortbread

15 minutes

Brie and watermelon preserve wrapped in vine leaves

Avocado recipes

Pan-grilled-corn salad with avocado and feta

20 minutes

Pan-grilled-corn salad with avocado and feta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

6 cobs corn
15 ml olive oil
1 crisp lettuce, to serve
2 firm ripe avocados, cut into chunks
200 g feta, broken into chunks

For the dressing

45 ml fresh lime juice
65 ml olive oil
1 clove garlic, crushed
1 fresh green chilli, seeded and chopped
60-75 ml roughly chopped fresh coriander
Flaky salt and milled black pepper, to taste

Method

Mix together all the dressing ingredients and allow to stand until ready to serve.
Using a sharp knife, slice the corn kernels off the cobs.
Heat the oil over a high heat in a large, heavy pan and add the corn. Shake or stir every now and again, until the corn is slightly charred.
Mix with about 1/3 of the dressing and spoon over a bowl of roughly sliced lettuce.
Top with avocado and feta and spoon over the rest of the dressing.
If you like, squeeze over more lime juice and drizzle with extra oil at the table.

TASTE’s take:
Slightly charring the corn brings out its flavour. Mixed with the creamy avocado and salty cheese, it makes a meal and doubles as a substantial side to grilled fish steaks or a takeaway barbecue chicken.

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Pan-grilled-corn salad with avocado and feta

Pan-grilled-corn salad with avocado and feta

Ingredients

Method