This is a great way to serve braaied CORN on the cob. Cook the corn first and make the salad before continuing with the rest of your braai.
SERVES 4
3 corn on the cob
400 g cherry tomatoes, sliced in half
2 cloves garlic, unpeeled
Extra virgin olive oil for frying
Sea salt flakes and freshly ground black pepper
1 red onion, thinly sliced
2 avocados, stoned and cubed
1 can (400 g) chickpeas, rinsed and drained
4 Tbsp roughly chopped fresh parsley
2 Tbsp roughly chopped fresh mint
⅓ cup fresh basil, torn
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1. Place the corn on a braai grid that has been lightly oiled and braai for 10 – 12 minutes, turning every 3 minutes until the corn is slightly charred and the kernels are tender.
2. Preheat the oven to 200 degrees C.
3. Put the tomatoes and garlic in a roasting pan, drizzle with olive oil, season with salt and pepper and roast for 30 minutes.
4. Once the braaied corn has cooled enough to handle, cut the corn from the cob with a sharp knife and place in a large bowl. Add the tomatoes and their roasting liquid, the onion, avocado, chickpeas and herbs and stir until just mixed.
5. Squeeze the roasted garlic from the skins, mash and mix with the olive oil and vinegar. Add to the bowl, season and give it all a good stir.
6. Let the salad stand for a while for the flavours to develop.
