“Whip up this salad as a great side when youre having friends over – it goes perfectly with any type of barbecued meat.” Katrina Woodman
- Preheat a chargrill pan or barbecue grill on medium-high. Cook the corn, turning occasionally, for 15 minutes or until tender and lightly charred. Set aside to cool slightly. Remove kernels from cobs.
- Meanwhile, combine the onion and 2 tbs lime juice in a bowl. Set aside to pickle slightly. Place half the sweet potato on a microwave-safe plate. Microwave on High for 5 minutes or until just tender. Repeat with remaining sweet potato.
- Spray sweet potato with olive oil. Add to the grill and cook, turning occasionally, for 5 minutes or until charred.
- Place the coconut cream, lime rind and 2 tbs lime juice in a bowl. Season with salt and stir to combine.
- Place potato, corn and drained onion on plates. Drizzle with coconut mixture. Sprinkle with coriander and chilli, if using.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set