HealthAgenda

Recipes

Grilled corn, potato and baby spinach salad

Colourful ingredients and a delicious smoky flavour make this tasty salad a popular choice.

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves: 2 (or 4 as a side dish)

Ingredients

  • 2 corn cobs, hull removed
  • 1 tomato
  • 2 medium potatoes cut into thick chip style pieces
  • 1 handful baby spinach leaves
  • 3 tbs balsamic vinegar
  • 2 tbs maple syrup or honey
  • Spray of olive oil
  • Salt and pepper to taste

Method

  1. Preheat barbecue or griddle pan.
  2. Spray potatoes with olive oil. Place on barbecue grill and cook for 15 mins. Keep turning, you want a nice grill mark on all sides.
  3. Spray corn cobs with olive oil. Grill for 10-12 mins, turning every couple of minutes so all sides are cooked. Take off, and with a sharp knife slice the kernels off the cob, set aside. Remove potato from grill when cooked.
  4. Lay spinach on a plate, evenly. Place potato on top, and then gently place corn around plate. Chop tomato into medium size chunks, place on plate and season with salt and pepper.
  5. In a small bowl or cup mix the maple syrup and balsamic vinegar. Drizzle over the salad.
  6. Serve on its own or as a side with grilled chicken or steak.

Recipe courtesy of weightloss.com.au.

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