HONEY & LIME GRILLED CORN SALAD
- 2 tbsp honey
- Juice from 1 lime
- 4 cobs corn, cleaned
- 6 cups watercress
- 100g single piece of flat pancetta (or speck), diced
- 100g manchego cheese
- Sea salt and freshly cracked black pepper
- The Wholesome Food Company Heavenly Hommus Chips, to serve
Preheat BBQ grill or chargrill pan to high.
Whisk together honey and lime juice. Season. Brush over corn (reserve remaining honey and lime glaze), then grill for 8-10 mins, turning every few minutes, until blackened. Remove corn from BBQ/pan.
Add diced prosciutto to a cold frypan, then place over a medium heat and fry for 6-8 mins or until golden and crispy. Use tongs to remove prosciutto from the pan, then drain on absorbent towel. Reserve 2 tbsp prosciutto oil, whisking it into the honey and lime glaze.
Arrange watercress on a large serving plate. Drizzle with honey and lime glaze as a dressing. Top with grilled corn cobs, a generous handful of hommus chips and fried prosciutto. Use a vegetable peeler to shave manchego cheese over the top just before serving.
Prep time: 30 minutes
ENERGY: 1600 kJ
FAT TOTAL: 17.6g
SATURATED FAT: 6.7g
CARBS (SUGAR): 12.0g
CARBS (TOTAL): 45.7g
Nutritional values quoted are averages per serve.
Serving size – 270g.