- 1 x 125g pkt fresh baby corn
- 700g baby desiree potatoes, unpeeled
- 3 shallots, ends trimmed, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon sweet chilli sauce
- 2 teaspoons olive oil
- Olive oil spray
- 8 large portobello mushrooms, stems trimmed
- 120g low-fat feta, crumbled
- 1/4 cup chopped fresh coriander
- Finely grated lemon rind, to serve
- Step 1Bring a large saucepan of water to the boil. Add the baby corn and cook for 2 minutes or until just tender. Use a slotted spoon to transfer the baby corn to a heatproof bowl. Add the potatoes to the pan and cook for 10 minutes or until tender. Drain. Halve.
- Step 2Combine the baby corn, potato and shallot in a bowl. Place the lemon juice, sweet chilli sauce and oil in a screw-top jar and shake to combine. Pour over the potato mixture. Season with salt and pepper and combine. Set aside to cool.
- Step 3Meanwhile, preheat a barbecue flatplate or large frying pan over medium-high heat. Spray the stem side of the mushrooms lightly with olive oil spray. Cook on barbecue, stem-side down, for 3 minutes. Spray with olive oil spray. Turn and sprinkle with the feta. Cook for a further 3 minutes.
- Step 4Add the coriander to the potato mixture and gently toss to combine. Divide the mushrooms among serving plates and sprinkle with lemon rind. Serve with the potato salad.
- High fibre
- Low carb
- Low fat
- Low kilojoule
- Lower gi
((( More options ))) Marinated mushrooms with herbed couscous: Omit baby corn, potatoes and feta. Bring 500ml (2 cups) vegetable stock to the boil in saucepan. Add 290g (11/2 cups) couscous to stock and cover. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Add shallot, coriander and 1 tbs olive oil to couscous and stir to combine. Divide couscous and mushrooms among serving plates. Drizzle over the dressing to serve. Barbecued lamb with green bean salad: Replace baby corn with 150g green beans. Replace coriander with 1/4 cup chopped fresh continental parsley. Combine lemon juice, sweet chilli sauce, oil and shallot in a bowl. Place 400g lamb fillets in a shallow dish and pour over half the lemon juice mixture. Cover and place in the fridge, turning once, for 15 minutes to marinate. In step 2, drizzle the remaining lemon juice mixture and 1 tbs extra virgin olive oil over the potato mixture and toss to combine. Preheat a barbecue flatplate on medium-high. Cook the lamb on the barbecue, turning once, for 5 minutes for medium or until cooked to your liking. Thickly slice lamb across the grain. Serve with potato salad. Barbecued steak with creamy potato salad: Omit sweet chilli sauce, shallot and corn. Combine the lemon juice, oil and 2 garlic cloves, crushed, in a bowl. Place 500g beef rump steak in a dish and pour over half the lemon juice mixture. Cover. Place in fridge, turning once, for 15 minutes to marinate. In step 2, combine 2 tbs mayonnaise, 1 tbs sour cream and 1 tbs chopped fresh chives in a bowl. Add to the potato and toss until well combined. Preheat a barbecue flatplate on medium-high. Cook the beef on the barbecue, turning once, for 3 minutes each side for medium or until cooked to your liking. Thickly slice beef across the grain and serve with the potato salad.
- Author: Tracy Rutherford
- Image credit: John Paul Urizar
- Publication: Australian Good Taste