Ingredients
½ cup quinoa
cooked
2 LeaderBrand Pure’n Ezy Baby Beets
halved
4 zucchinis
sliced lengthways
1 tbsp olive oil
½ cup walnuts
1 corn
with husks removed
⅓ cup egg mayonnaise
For green dressing
½ cup buttermilk
For green dressing
¼ cup mint leaves
plus extra leaves to serve, for green dressing
2 tsp lemon juice
For green dressing
1/2 clove garlic
chopped, for green dressing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Nuts
Contains Soy
Equipment
- 1 barbecue grill
- 1 bowl
- 1 foil
- 1 small food processer
- 1 platter
Instructions
- Preheat a barbecue grill to high heat. In a bowl, toss the beetroot and zucchini slices in oil and season to taste.
- Chargrill the beetroot for 5-7 minutes, turning each side until cooked and then set aside.
- Grill the zucchinis for 3-4 minutes, turning each side until tender and set aside.
- Chargrill the corn cob until the kernels start to blister. Cut the charred corn kernels away from the husk.
- Spread walnuts over half a piece of foil, fold over and scrunch edges to seal. Place the walnuts onto the barbecue hot plate, cook for 2-3 minutes until lightly toasted.
- For the dressing, combine all the dressing ingredients (mayonnaise, buttermilk, mint, lemon juice, garlic) in a small food processer, process until smooth and season to taste.
- On a platter, place the quinoa and top it with the chargrilled beetroot and zucchini slices. Drizzle generously with the dressing, sprinkle over the walnuts and extra mint to serve.
