Side Dish
Grilled Mexican Cobb Salad
Makes 4 servings
Avo Chipotle Dressing
Method
Set EGG for direct cooking at 200°C.
Braai the corn (mielie) and onion on the EGG until lightly charred all around. Remove from the EGG and cut the corn away from the cob.
Cut Jalapeno peppers into thin slices and cut the red pepper and onion into bite-size strips.
Drizzle with lime juice, season to taste with salt and let it cool or chill.
Pile lettuce into 4 salad bowls and top with equal amounts of grilled veggies, walnuts, cheese and black beans forming rows of each.
Serve with avo dressing and cheese walnut chips.
Cheese Walnut Chips: Cut 2 tortillas into 8 wedges. Place on a Half Moon Griddle and sprinkle with 3 tablespoons shredded spicy cheddar cheese and 2 tablespoon finely chopped walnuts. Bake for 15 to 20 minutes or until lightly browned.
Recipe adapted from California Walnuts.
