Grilled corn salad | Women's Weekly Food

Grilled corn salad | Women's Weekly Food

www.womensweeklyfood.com.au

This grilled corn salad makes the most of in-season fresh corn and asparagus, with ripe tomatoes and creamy buffalo mozzarella.

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Ingredients

  • 340g thick asparagus, trimmed, rinsed
  • 2 fresh cobs corn, husk and silk removed, rinsed
  • 2 tablespoons extra virgin olive oil
  • 4 medium (600g) mixed heirloom tomatoes, cut into wedges
  • 2 (250g) buffalo mozzarella, torn
  • ½ cup small basil leaves
  • PISTACHIO MINT PESTO
  • 1/3 cup (50g) shelled pistachios
  • 1 cup mint leaves
  • 1 cup flat-leaf parsley leaves
  • 1 clove garlic, finely grated
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons lemon juice
  • ½ cup (125ml) extra virgin olive oil

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