- serves 2 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 cob corn
- 1 peach, halved and seeded
- 3 garlic cloves, peeled
- vegetable oil, for brushing
- 1 lime, juiced
- 1 long red chilli, finely chopped
- 1 French shallot, thinly sliced
- salt, to season
- 200 g baby spinach
- ½ cup parsley leaves
- ½ cup mint leaves
Instructions
- Preheat a chargrill pan to high. Lightly brush the corn, peach halves and garlic cloves with oil and grill until they achieve a nice char and are slightly caramelised.
- Meanwhile, place the lime juice, chilli, shallot and a pinch of salt in a small bowl and stir to combine.
- Cut the corn kernels off the cob, cut the peaches into bite-sized pieces and lightly crush the garlic. Place into a bowl with the spinach, parsley and mint. Add the dressing, toss to combine and serve.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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