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Potato & corn salad with avocado dressing
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650g Charlotte potatoes
1 clove garlic, peeled and roughly chopped
1 ripe avocado
5 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Juice of 1 lime
¼ x 25g pack flat leaf parsley, roughly chopped
1 tbsp roughly chopped basil
2 tbsp olive oil
2 sweetcorn cobs
1 tbsp chopped chives
4 salad onions, thinly sliced
25g pumpkin seeds, toasted
1. 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.
2. 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.
3. 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.
4. 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:
This recipe was first published in Tue Jul 17 09:04:50 BST 2018.