IN SEASON


CHARGRILLED CORN, KALE & QUINOA WITH SRIRACHA


With its Mexican flavours, this recipe is also great piled on fish tacos. Add extra sriracha if you like it fiery. SERVES 8–10


200g red quinoa 200g white quinoa 1 tsp salt 4 corn cobs 200g kale, stalks removed, shredded


200g roasted pumpkin seeds, plus 1 tbsp to garnish Juice of 2 limes 75ml olive oil Sea salt, to taste Half a bunch coriander leaves, chopped Seeds of half a pomegranate (optional)


FOR THE SRIRACHA SAUCE 250g fresh red chilli 400ml white vinegar 400g light brown sugar


1 Rinse the red and white quinoa in a fine- meshed sieve.


2 Pour 1 litre of water into a saucepan and add the quinoa and salt. Bring to the boil, then reduce the heat to medium and simmer for 12–15 mins, or until the quinoa has absorbed all the water and is tender and fluffy.


3 Chargrill the corn cobs on a barbecue chargrill plate or in a chargrill pan for 2–3 mins on each side, or until the corn is starting to blacken in places. Remove from the heat, then cut the kernels from the cobs.


4 To make the sriracha sauce, remove the stem and seeds from the chillies, then place in a saucepan with 800ml water, the


vinegar and sugar. Bring to the boil, then reduce the heat to low and simmer for approx. 1.5 hours, stirring regularly.


5 Remove from the heat and use a food processor or a handheld blender to blend the mixture to a smooth consistency, similar to tomato ketchup.


6 To assemble the salad, combine the quinoa, chargrilled corn, kale, pumpkin seeds, lime juice and oil in a large serving bowl. Spoon through 1.5 tbsp of the sriracha sauce, adding more if you like it spicy. Season to taste with salt, then sprinkle over the extra pumpkin seeds, coriander and pomegranate seeds, if using.


Feasting by Amanda Ruben, published by Hardie Grant Books


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