Potato & corn salad with avocado dressing
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 650g charlotte potatoes
- 1 clove garlic, peeled and roughly chopped
- 1 ripe avocado
- 5 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 lime, juice
- ¼ x 25g pack flat leaf parsley, roughly chopped
- 1 tbsp basil, roughly chopped
- 2 tbsp olive oil
- 2 sweetcorn cobs
- 1 tbsp chives
- 4 salad onions, thinly sliced
- 25g pumpkin seeds, toasted
Preheat the barbecue (griddle or grill). Parboil the potatoes in boiling salted water for 5 minutes until just tender when tested with the point of a knife. Drain and leave to cool slightly.
Meanwhile, prepare the herby avocado dressing. Tip the garlic, avocado, extra virgin olive oil, vinegar and lime juice into a jug and blend until smooth using a stick blender. Add the chopped parsley and basil, blend again until smooth and season to taste.
Cut each parboiled potato into 3 thick slices, toss them with 1 tbsp olive oil and season. Cook on the rack above the hot coals, turning once or twice, for 4-5 minutes until lightly charred and golden. Remove from the heat and set aside. Brush the sweetcorn with the remaining olive oil and cook, turning frequently for 7-8 minutes until tender and charred.
Using a sharp knife cut the sweetcorn kernels from each cob and tip into a large bowl, add the potato slices, mix to combine and season. Arrange on a large serving plate and scatter with chives, salad onions and pumpkin seeds. Serve with the avocado dressing on the side.
Typical values per serving when made using specific products in recipe