Baby corn and toasted almond salad with wasabi dressing recipe
Ingredients
1 x 125g pkt whole blanched almonds
1kg baby corn
80ml (1/3 cup) peanut oil
1 tablespoon finely grated fresh ginger
1 tablespoon rice wine vinegar
2 teaspoons wasabi paste
Salt
Baby corn and toasted almond salad with wasabi dressing recipe
Method
Step 1
Heat a medium frying pan over medium heat. Add the almonds and cook, stirring occasionally, for 5 minutes or until toasted (see microwave tip). Remove from heat and set aside for 10 minutes to cool. Coarsely chop.
Step 2
Preheat a barbecue grill or chargrill on medium-high. Place the baby corn in a large bowl. Add 1 tablespoon of the oil and toss to combine. Cook one-third of the corn on preheated grill, turning occasionally, for 7 minutes or until tender. Transfer to a bowl and cover loosely with foil to keep warm. Repeat with remaining corn in 2 more batches.
Step 3
Combine the almonds and corn in a large serving bowl. Combine the remaining oil, ginger, vinegar and wasabi paste in a jug. Drizzle corn mixture with dressing and toss to combine. Taste and season with salt.
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