VEGIE GLUTEN FREE
SERVES 6 ✷ PREP 20 MINS (+ COOLING) ✷ COOKING 15 MINS
INGREDIENTS
3 corncobs 400g sweet potato, peeled, thinly sliced lengthways ½ small red cabbage, cut into 6 wedges 2 zucchini, thinly sliced lengthways 1 red onion, thinly sliced Mexican chilli powder, to dust (see tip) Extra virgin olive oil, to drizzle Micro herbs, to serve Dressing
60g Danish feta, crumbled 70g (1⁄4 cup) mayonnaise 65g (1⁄4 cup) sour cream 2 tbs fresh lime juice 2 tsp finely grated lime rind METHOD
1 Preheat a barbecue grill or chargrill pan on medium-high. Spray the corn, sweet potato, cabbage, zucchini and onion with olive oil. Sprinkle lightly with chilli powder.
2 Cook the corn, turning occasionally, for about 12 minutes, the sweet potato for 3-4 minutes each side, the cabbage for 3 minutes each side, and the…
