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Sunday 2 November 2014

Grilled Mielie Salad

Serves 4

Nutritional information per serving: Carbs 66.5g | Fat 15.4g | Protein 16.8g

- 8 ears of fresh mielie, silk removed
- 1 red bell pepper, chopped
- 1 cup grape tomatoes
- 2 cups haricots verts, ends removed and cut into 1" pieces
- 1 cup fresh parsley, chopped
- 1 large jalapeno pepper, seeded and very finely chopped
- the juice of 1 lime
- 1 tsp Himalayan salt
- ½ tsp freshly cracked black pepper
- 75g unripened goat cheese, crumbled
- ½ cup walnuts, chopped

1. Preheat your outdoor grill to high heat (around 400-450) 

2. Place your ears of mielie directly on the grill without removing the husks (remove the silk to avoid burning) 

3. Close the lid and cook the mielie for about 20 minutes, rotating the ears every 3-5 minutes, to insure even cooking on all sides. 

4. Remove mielie from the grill and allow to cool for about 10 minutes then remove the husks. 

5. Remove kernels from the cobs and place in the fridge to cool completely, preferably overnight. 

6. Of course, you can also use leftover mielie or even frozen mielies. 

7. When mielie is good and cold, add it to a mixing bowl along with the rest of the ingredients. Blend to combine. 

8. Serve immediately or leave in the fridge for a couple of hours to allow for flavors to combine.


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