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.
Number of servings
1 corn cob, (medium, 160g) husk & silk removed
1 jalapeño chilli
120g lean bacon
2 kale leaves shredded
2⁄3 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
Preheat a non-stick char-grill pan or BBQ to medium heat.
Add corn, jalapeno and bacon and cook, turning, for 5-6 minutes until lightly charred. Set aside to cool.
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.
Toss kale and quinoa with lime juice and divide between serving bowls.
Slice kernels off the corn cob and chop the jalapeno and bacon. Scatter over salad and season with salt and pepper.
Top with parmesan and fresh coriander to serve.
1185 kJ / 283 cals
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