|
Ingredients
500g peas
500g broad beans (Double peeled)
4 spring onions, finely sliced
2 cloves of garlic, crushed
1 corn on the cob
1 bunch of coriander, finely chopped
100g olives (pitted) and chopped
4 tomatoes
Juice and zest of 1 lime
½ tsp freshly grated salt and pepper
4 tbsp extra virgin olive oil
Method
Remove the leaves and silk from the corn and place onto your BBQ grill and cook for 3-5 minutes on 4 sides until slightly char-grilled, then remove from grill and cut the kernels off the cob and place into a large mixing bowl.
Place the tomatoes onto the BBQ grill and char on each side for 3 minutes (just colour them slightly,) then cut into 5 cm cubes and add to the corn kernels
Bring a saucepan of water to a boil and drop in the peas and beans and boil for 1 minutes then strain off the water and add the hot peas and beans to the tomato and corn.
Add the spring onion, garlic, coriander, olives, lime juice and zest, salt and pepper to the tomatoes and corn then stir through the olive oil and serve with crispy grilled tortilla chips
|
