Summer Fling Recipe

• Ingredients
• • • Charred corn salad with feta, sriracha and lime ingredients
    • 4 cups frozen corn kernels, defrosted
    • 1 large yellow capsicum, core and seeds removed, diced 1cm
    • 1 large spring onion (white and light green part), thinly sliced
    • 10g fresh coriander, finely chopped (plus extra, to garnish)
    • Large handful fresh mint, thinly sliced (plus extra, to garnish)
    • 2 tbsp extra virgin olive oil
    • 2 tbsp sriracha
    • Zest and juice of 1 lime (3-4 tbsp juice and 1 tbsp zest)
    • ½ tsp salt
    • 100g feta, crumbled
  • • Potato & chorizo salad with sundried tomato pesto ingredients
    • 1kg potatoes, peeled and chopped into 3cm cubes
    • 50g Spanish chorizo, halved lengthwise and sliced
    • 1 large stick celery, finely chopped
    • ½ red onion, thinly sliced
    • ¼ cup finely chopped parsley, plus extra to garnish
    • 1 tbsp capers, plus extra to garnish
  • • Potato & chorizo dressing
    • 75g sour cream
    • 50g mayonnaise
    • 1 tbsp lemon zest, plus extra to garnish
    • 1 tsp mustard
    • ¼ tsp salt
  • • Sundried tomato pesto
    • ⅓ cup sliced sundried tomatoes, plus ¼ cup oil from the jar
    • ¼ cup finely grated parmesan, plus extra, shaved, to garnish
    • 2 tbsp lemon juice
    • 2 tbsp pine nuts, toasted
    • 4 large basil leaves, torn
    • ½ tsp salt

• BBQ
• Food
• Food and Drink
• Recipe
• Salad
• Summer
• trending recipes

Your bit on the side to liven up the summer barbecue!

Nothing says summer like a barbecue, and nobody loves them more than us Kiwis. Ingrained in our DNA, it is the summer staple shared with friends and family all season long.

But those long, hot summers can feel even longer when our bit on the side is the classic green salad on repeat.

Time for some variety. We’re here to help dress things up this season and elevate your summer barbecue game with some creativity and flavour!

Add a little zest to the sun-soaked season with our charred corn salad with feta, sriracha and lime, and try this new take on potato salad – flavoured with chorizo and tomato pesto.

View that Green Olive for more tasty recipes, or our henry recipe bible. 

Charred corn salad with feta, sriracha and lime

1.  Lay the corn kernels over a clean tea towel and gently pat dry.
2. Heat 2 tsp oil in a large skillet over high heat. Add corn kernels and cook, stirring every now and then, for 7-8 minutes until nicely charred. Be careful as some kernels will explode. Transfer the charred corn to a bowl and allow to cool completely.
3. When cooled, add the corn to a large bowl along with the capsicum, spring onion, coriander and mint.
4. In a small jug, whisk together the olive oil, sriracha, lime juice and zest, and salt to combine. Pour over the corn mixture and toss until well combined. Set aside a handful of feta for garnish, and toss the rest through the salad.
5. Arrange the salad in your serving bowl and crumble over the feta. Sprinkle with fresh chopped coriander and mint. Serve at room temperature or chilled.

Potato & chorizo salad with sundried tomato pesto

1. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to a simmer and cook for 15 minutes until tender. Drain and allow to cool completely.
2. Heat a lightly greased frying pan over medium-high heat. Add chorizo and cook for 4-5 minutes, stirring often, until crisp. Set aside and allow to cool.
3. Meanwhile, make the dressing. Whisk together all ingredients until smooth and creamy.
4. To make the sundried tomato pesto, add sundried tomatoes, sundried tomato oil, parmesan and lemon juice to a food processor and blitz until a chunky paste. Add pine nuts, basil and salt, and pulse until the mixture is almost smooth.
5. Mix 2 tbsp of the sundried tomato pesto into the dressing.
6. To assemble, toss cooled potatoes with the cooked chorizo, celery, red onion, parsley, capers and dressing until well combined. Arrange on a serving platter and dollop over the remaining sundried tomato pesto (you may not use it all – save it for another use).
   Garnish with extra parsley, capers, lemon zest and shaved parmesan. Serve chilled.