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Ingredients

3 corncobs
400g sweet potato, peeled, cut into 7mm-thick slices
1/2 small red cabbage, cut into 6 wedges
2 zucchini, thinly sliced lengthways
1 red onion, sliced into rings
Mexican chilli powder, to dust (see notes)
Micro coriander, to serve
Extra virgin olive oil, to drizzle

Dressing

60g creamy feta, crumbled
65g (1/4 cup) sour cream
70g (1/4 cup) mayonnaise
2 tablespoons fresh lime juice
2 teaspoons finely grated lime rind

Method

Step 1 Preheat a barbecue grill or chargrill pan on medium-high. Spray the corn, sweet potato, cabbage, zucchini and onion with olive oil and sprinkle lightly with chilli powder.
Step 2 Cook the corn, turning occasionally, for about 12 minutes. Cook the sweet potato for 3-4 minutes each side, the cabbage for 3 minutes each side, and the zucchini and onion for 2 minutes each side. The vegetables should be tender and lightly charred. Transfer to a large platter and set aside to cool to room temperature.
Step 3 To make the dressing, mash the feta in a small bowl. Add the sour cream, mayonnaise, lime juice and rind. Stir to combine.
Step 4 Scatter coriander over the vegetables and drizzle with oil. Serve with the dressing on the side.

Mexican charred vegetable salad

How to make Mexican charred vegetable salad

Ingredients

Dressing

Method