Barbecued potato, corn and chicken salad

 Ingredients:

• 600g (about 5 total) chicken thigh fillets
• 1/4 tsp ground cumin
• 1/2 tsp ground coriander
• 3/4 tsp smoked paprika
• 140ml extra virgin olive oil
• 1kg baby kipfler potatoes, scrubbed
• 2 corn cobs, husk and silks removed
• 4 long green shallots, thinly sliced
• 1 cucumber, finely chopped
• 2 long green chillies, seeds removed, finely chopped
• Juice of 1 lime, plus 2 tsp finely grated zest
• 1 small garlic clove, crushed
• 1 chipotle chilli in adobo sauce, finely chopped
• 1/2 cup (150g) whole egg mayonnaise
• 1/4 bunch coriander, sprigs picked

Method

1.Combine chicken with ground cumin, 1/4 tsp each ground coriander and paprika, and drizzle with 2 tbs oil. Stir to coat chicken then cover and set aside to marinate at room temperature.

2.Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15 minutes or until just tender. Drain and cool completely then halve larger potatoes. Preheat a barbecue or chargrill to high. Toss potatoes with 2 tbs oil and grill for 6-8 minutes until charred and completely cooked.

3.Remove potatoes from grill and cool completely. Season chicken and barbecue for 10-12 minutes, turning once, until cooked through. Set aside to rest, then cut into thick slices. Drizzle corn with 1 tbs oil and grill for 10 minutes or until charred. Remove from heat and cool, then slice kernels from cob.

4.Combine shallot, cucumber and chilli in a bowl with remaining 1/4 tsp ground coriander, 1/2 tsp paprika, and 2 tbs oil. Add lime juice, zest and garlic and season.

5.Combine chipotle with mayonnaise and spread over a serving platter. Top with potato, corn, sliced chicken and cucumber mixture. Scatter over coriander sprigs and serve immediately.

https://www.delicious.com.au/recipes/barbecued-potato-corn-chicken-salad-recipe/nmzgk27z?fbclid=IwRlRTSAPFaPZleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEeIhInU2cPy-wnx_i9U_b1Hwa0ot25OybodLUHo2tna_Ko_r91jpo87GrRDmk_aem_DfvSkUi3trXD8jG7973kdQ

Mixed Peas with Mint and Almonds

 150g snow peas, trimmed

150 sugar snap peas, trimmed

125g snow pea sprouts

150 young peas tendrils

1 cup mint leaves

1/2 cup slivered almonds, toasted

Mustard and Cider dressing

2tbs olive oil

1 tbsp cider vinegar

2tsp wholegrain mustard

Method

Cook snow/sugar snap peas in saucepan boiling water for 2 min, then drain. Rinse under cold running water, drain.

Make dressing.

Add salad and dressing

Pear and Blue Cheese Salad with Mustard Dressing

 6 small witlof leaves (or spinach leaves)

350g watercress, trimmed

2 small pears, halved, cored sliced thinly

1 cup coarsely chopped roasted walnuts

100g creamy blue cheese

Mustard Dressing

2tsp olive oil

1tbsp red wine vinegar

1tsp dijon mustard

1tsp light brown sugar

Make dressing

Combine ingredients and crumble blue cheese on top

Lamb, Chorizo, Roast Vegies and Goats cheese salad

2 red onions, cut into wedges

3 cloves garlic

2 large sweet potatoes, roughly chopped

2 chorizo sausages, cut into rounds

1 tbs olive oil

799g lamb backstroke

S&p

100g goats cheese, in chunks

2 lemons, juiced 

1/4 cup parsley leaves

Heat oven to 180

In oven dish, add onion, garlic, sweet potato and chorizo with oil and seasoning

Bake in oven for 25 min

Season lamb. Fry for 2 min each side. Place in oven for 2 min. Take out of oven and cover with foil. Rest for 3 min.

Put all ingredients in a bowl. Carve lamb and add onto.

Drizzle with link. Juice, goats cheese and parsley