The week is almost over, so fire up the barbie for this healthy and tasty vegetarian meal.
- Bring a large saucepan of water to the boil. Add the baby corn and cook for 2 minutes or until just tender. Use a slotted spoon to transfer the baby corn to a heatproof bowl. Add the potatoes to the pan and cook for 10 minutes or until tender. Drain. Halve.
- Combine the baby corn, potato and shallot in a bowl. Place the lemon juice, sweet chilli sauce and oil in a screw-top jar and shake to combine. Pour over the potato mixture. Season with salt and pepper and combine. Set aside to cool.
- Meanwhile, preheat a barbecue flatplate or large frying pan over medium-high heat. Spray the stem side of the mushrooms lightly with olive oil spray. Cook on barbecue, stem-side down, for 3 minutes. Spray with olive oil spray. Turn and sprinkle with the feta. Cook for a further 3 minutes.
- Add the coriander to the potato mixture and gently toss to combine. Divide the mushrooms among serving plates and sprinkle with lemon rind. Serve with the potato salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set