Barbecued corn and pumpkin salad
750 g, kent variety
3 cob(s), large, husks and silk removed
Light sour cream
¼ cup(s), (60ml)
Pure coconut water
1 tsp, finely grated
3 individual, thinly sliced diagonally
⅓ cup(s), leaves
Pumpkin seeds (pepitas)
1 tbs, pepitas, toasted
1 x 3 second spray(s)
- Preheat a chargrill or barbecue grill plate on medium heat. Cut pumpkin into thin wedges, no more than 1cm at thickest part and lightly spray with oil. Grill for 5 minutes each side or until tender and charred. Transfer to a large tray. Cook corn on grill , turning as needed, for 10 minutes or until tender and lightly charred. Cool slightly, then use a small sharp knife to cut kernels from cobs.
- Meanwhile to make dressing, place sour cream, coconut water, rind and juice in a small bowl. Season with a pinch of salt and whisk to combine.
- Arrange pumpkin and corn on a serving platter. Drizzle with dressing and sprinkle with shallots, coriander and pepitas.
TIP: For a touch of heat, add ½ teaspoon dried chilli flakes to dressing.