Kiddipedia

Kiddipedia

RECIPE CREDIT: SNEH ROY

In Partnership with Barker’s of New Zealand and Grillm

 

2 Servings

30 Minutes

INGREDIENTS

600 g Kipfler potatoes, scrubbed washed and cut into 1-inch rounds 1 bottle Barker’s of New Zealand Really Useful Chipotle Sauce

1 tbsp. olive oil

2 thick fresh pineapple slices

1 whole corn on the cob, husk removed 1/2 cup finely diced capsicum

1/2 cup finely diced red onion

1 medium tomato, deseeded and finely diced 1/2 small jalapeno, deseeded and finely chopped

2 cups rocket, roughly chopped

1/4 cup fresh coriander leaves, chopped 1 small avocado, flesh finely diced

Paramesan cheese and lime wedges, to serve

DIRECTIONS

  1. Add potatoes to a medium bowl. Add half a bottle of the Barker’s of New Zealand Really Useful Chipotle Sauce to the potatoes and mix
  2. Preheat your barbeque to high heat. Place your Grillman hot place liner onto your barbeque, and add olive oil. Add the marinated potatoes and grill for 10 minutes, turning occasionally with your Grillman Spatula until browned and crispy all over. Reduce heat to medium, cover and continue roasting for another 8-10 minutes until potatoes are
  3. Remove the potatoes from the heat and add to a large mixing bowl. Place pineapple rounds on the grill or hot plate and roast for 4-6 minutes on each side until caramelised and slightly tender. Remove from heat, and cut off the skin and core. Dice the grilled pineapple flesh and add to the mixing
  4. Roast the whole corn on an open flame for a couple of minutes until evenly browned all over. Using a sharp knife, remove the grilled kernels into the mixing bowl.
  5. Add finely diced capsicum, red onion, tomato, jalapeno and roughly chopped rocket and coriander to the bowl.
  6. Add the remaining Chipotle sauce to the salad and toss gently. Mix well until everything is evenly coated in the sauce.
  7. Top with diced avocado, fresh coriander and a wedge of lime and grated parmesan
  8. Serve immediately.