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BRAAIED CORN SALAD WITH BASIL PESTO

THIS SALAD TAKES ME BACK TO MY CHILDHOOD SUMMER HOLIDAYS WHEN BRAAING MEAT WAS THE NORM AND CORN WAS THE FLAGSHIP VEGETABLE. I HAVE SO MANY SALAD IDEAS TO BRING OUT THE FLAVOURS OF THIS COMBINATION, ESPECIALLY THE DISTINCT AND REFRESHING TASTE OF MINTY BASIL PESTO. IT’S ALWAYS A WINNER AT MY TABLE!

PREPARATION TIME: 10 MIN

COOKING TIME: 15 MIN

SERVES 8 AS A SIDE

6 corn (large mealie) on the cob

60ml melted butter

5ml garlic-and-herb seasoning, to taste

2 cloves garlic, crushed

100g fine green beans, halved lengthways

sea salt and freshly ground black pepper

handful basil leaves, to garnish

PESTO DRESSING

250ml basil pesto

juice and zest of ½ lemon, to taste

2–3 fresh mint leaves, finely chopped plus extra to garnish

METHOD

Cook the cobs in boiling, salted water for about 7 minutes or until tender. Drain, brush with half the butter, and season with the garlic-and-herb seasoning.

Place on the braai over hot coals or a hot griddle pan for 5 minutes until charred. Cut the corn kernels off the cobs and keep in a bowl.

Heat the remaining butter in a pan and sauté the garlic. Add the green beans, cook for 3 minutes and season with salt and pepper. Place the greens and the corn on a platter.

For the dressing, mix the pesto, zest and lemon juice with the finely chopped mint leaves. Drizzle over the salad just before serving, and scatter the basil and remaining mint leaves to garnish. It’s great served warm or cold.

Siba’s tip…

You can give this salad more substance by adding diced red pepper, spring onion and sliced mushrooms.

CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE