If you don't have maple syrup on hand use honey instead. Likewise, if you do not have a BBQ available you can cook the corn in a griddle pan.
- 2 corn cobs, hull removed
- 1 tomato, chopped
- 2 medium potatoes, cut into thick chip style
- 1 handful baby spinach leaves
- 3 tbsp. balsamic vinegar
- 2 tbsp. maple syrup
- Spray of olive oil
- Salt and pepper to taste
- Preheat BBQ or griddle pan.
- Spray potatoes with olive oil. Place on BBQ grill and cook for 15 mins, keep turning, you want grill mark on all sides.
- Spray corn cobs with olive oil. Grill for 10 -12 minutes, turning every couple of minutes so all sides are cooked. Take off, and with a sharp knife slice the kernels off the cob, set aside.Remove potato from grill when cooked.
- Lay spinach on plate, evenly. Place potato on top, gently scatter corn around plate, then add the tomato, and season with salt and pepper.
- In a small bowl or cup mix the maple syrup and balsamic vinegar. Drizzle over the salad.
- Serve with grilled chicken or steak.
Servings: 2 Serving size:442g
|Average Serve||Average 100g|
|Energy||1760 kJ||399 kJ|
|420 Cal||95 Cal|
|Protein||11.2 g||2.5 g|
|Fat, total||8.9 g||2.0 g|
|- Saturated||1.3 g||0.3 g|
|Carbohydrate||65.5 g||14.8 g|
|- Sugars||24.8 g||5.6 g|
|Sodium||33 mg||7 mg|
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