Baby Corn and Toasted Almond Salad with Wasabi Dressing
Heat a medium frying pan over medium heat. Add the almonds and cook, stirring occasionally, for 5 minutes or until toasted (see microwave tip). Remove from heat and set aside for 10 minutes to cool…
- Cook30 min
- Total30 min
- Serves2
- LevelIntermediate
Ingredients
- 1 x 125g pkt whole blanched almonds
- 1kg baby corn
- 80ml (1/3 cup) peanut oil
- 1 tbsp. finely grated fresh ginger
- 1 tbsp. rice wine vinegar
- 2 tsps. wasabi paste
- salt
Method
- Heat a medium frying pan over medium heat. Add the almonds and cook, stirring occasionally, for 5 minutes or until toasted (see microwave tip). Remove from heat and set aside for 10 minutes to cool. Coarsely chop.
- Preheat a barbecue grill or chargrill on medium-high. Place the baby corn in a large bowl. Add 1 tablespoon of the oil and toss to combine. Cook one-third of the corn on preheated grill, turning occasionally, for 7 minutes or until tender. Transfer to a bowl and cover loosely with foil to keep warm. Repeat with remaining corn in 2 more batches.
- Combine the almonds and corn in a large serving bowl. Combine the remaining oil, ginger, vinegar and wasabi paste in a jug. Drizzle corn mixture with dressing and toss to combine. Taste and season with salt.
