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BBQ glazed corn on the cob with vegetable rice salad

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Ingredients

4 tbsp tbsp Barbecue Sauce Barbecue Sauce
(Batts Sticky)
4 corn cobs corn cob
40 g g Parmesan Parmesan
(finely grated)
2 tsp tsp paprika paprika
1 lemons lemon
(half juiced, half cut into wedges)
300 g g carrots carrot
(coarsely grated)
0.5 cabbages cabbage
(finely shredded)
2 tbsp tbsp pumpkin seeds pumpkin seed
(toasted)
olive oil olive oil
salt salt
1 microwave rice pouch microwave rice pouch
(wholegrain)

BBQ glazed corn on the cob with vegetable rice salad

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25 min
(29)

Method

A great idea for vegetarian dinners, try this BBQ glazed corn on the cob with vegetable rice salad, and serve with two portions of vegetables on the side. If you have any leftovers, slice the corn off the cobs, mix with the rice salad and pile into lettuce cups for a quick meal.

1. Cook the rice according to pack instructions and leave to cool. Meanwhile, cook the corn in boiling water for 8 minutes, drain and steam-dry for a few minutes.

2. Brush the corn with a little oil and, either on a barbecue or hot griddle pan, char all over for 2-3 minutes. Brush the cobs with the BBQ sauce and sprinkle over the parmesan and paprika.

3. In a large bowl whisk together the lemon juice, 1 tbsp oil and some seasoning, then add the rice, carrots, cabbage and pumpkin seeds and mix together well. Serve alongside the corn with extra lemon wedges.

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