Ingredients

Method

• 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

Ingredients

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.