- 1/2 cup quinoa, cooked
- 2 packs of LeaderBrand Pure’n Ezy Baby Beets, halved
- 4 zucchinis, sliced lengthways
- 1 Tbsp olive oil
- 1/2 cup walnuts
- 1 corn cob, with husks removed
- 1/3 cup egg mayonnaise
- 1/2 cup buttermilk
- 1/4 cup mint leaves, plus extra leaves to serve
- 2 tsp lemon juice
- 1/2 clove garlic, chopped
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. 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.
For the dressing, combine all the dressing ingredients in a small food processer, process until smooth and season to taste.