Salad with corn and vegan chicken barbecue skewers
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
INGREDIENTS
For 3-4 portions
- 100 g bedda Greek Style, crumbled
- 4 Planted Chicken Cheeky BBQ skewers
- 100 g white or red cabbage, grated
- 1/2 cucumber, thinly sliced
- 30 cherry tomatoes, halved
- 30 Kalamata olives
- 1 corn on the cob
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 1.5 tsp oregano
- 1 clove of garlic, chopped
- Juice of one lemon
- Spices Salt, pepper
- To serve: bedda Tartar Sauce or bedda Garlic Aioli for dipping
INSTRUCTIONS
1
Put cabbage, cucumber, cherry tomatoes, olives, onion and bedda Greek Style in a salad bowl and mix.
2
For the dressing, whisk together 2 tablespoons of the bedda Greek Style brine, olive oil, lemon juice, oregano and garlic. Season with salt and pepper.
3
Pour the dressing over the salad and mix.
4
Place the corn on the cob and the Planted Chicken skewers on the hot grill and sear for 5 minutes until golden brown. Turn occasionally during this process.
5
Cut the corn from the cob and add to the salad. Mix the salad.
6
Serve salad with the grilled skewers on top and use bedda Tartar Sauce or bedda Garlic Aioli for dipping.
