Charred Corn & Kale Salad with Bacon

PREP 20 MIN
COOK  10 MIN

When your co-workers ask where you got that amazing lunch salad, we give you permission to drop a self-satisfied "I made it myself!" This bowl is full of fresh flavor and totally cafe-worthy. If you can't find fresh jalapeno, sub with the pickled variety.

EF

GF

NS

NF

Number of servings
2
Ingredients

1 corn cob, (medium, 160g) husk & silk removed

1 jalapeño chilli

120g lean bacon

2 kale leaves shredded

23 cup (120g) pre-cooked quinoa

1 tbs lime juice

salt & pepper, to taste

2 tbs parmesan finely grated

4 sprigs of fresh coriander roughly chopped

Methodbased on 2 servings
1

Preheat a non-stick char-grill pan or BBQ to medium heat.  

2

Add corn, jalapeno and bacon and cook, turning, for 5-6 minutes until lightly charred. Set aside to cool.

3

Meanwhile, place kale in a medium bowl, submerge in boiling water and cover with a saucer or cling film. Drain after 5 minutes and pat dry.

4

Toss kale and quinoa with lime juice and divide between serving bowls.

5

Slice kernels off the corn cob and chop the jalapeno and bacon. Scatter over salad and season with salt and pepper.

6

Top with parmesan and fresh coriander to serve.

Nutritional Informationper serving

Energy (kJ)

1185 kJ / 283 cals

Protein

23.3 g

Fat

9.3 g

Sat. Fat

3.9 g

Carbs

23.3 g

Sugar

7 g

Fiber

7.8 g

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