CAL P/SERVE
420
kJ P/SERVE
1760
FAT P/SERVE
8.9g
SODIUM P/SERVE
33g
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.
Ingredients
- 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
Method
- 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.
Nutrition Table
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 |