Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1/2teaspoons mexican chilli powder
- 1tablespoons dijonnaise
- 2 avocados, halved, deseeded, sliced
- 1/4 cup coriander leaves
- 5milliliter virgin olive oil spray
- 2tablespoons lime juice
- 1tablespoons extra virgin olive oil
- 4 corn cobs, husk and silk removed
- 160grams baby leaf salad mix
- 1/3 cup persian feta, crumbled
- 2 punnet grape tomatoes, halved (500g)
- 1 lemon, cut into wedges
Nutrition per serving
837kJ / 200Cal
837 Kilojoules or 200 Calories
10% of daily energy intake*
Protein
4.2grams
Fat
16.4grams
Carbs
8.2grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a chargrill pan over medium-high heat. Spray the corn with oil. Cook, turning often, for 8 minutes, or until golden. Set aside.
Step 2 of 4
Combine lime juice, Dijonnaise, oil and chilli powder in a screw-top jar. Shake well to combine.
Step 3 of 4
Remove kernels from corn by cutting down the side of the cobs. Divide the salad leaves, tomato, corn, avocado and coriander leaves among serving plates. Drizzle with dressing and top with feta.
Step 4 of 4
Season with sea salt and freshly ground black pepper. Serve with lime wedges.
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