This Mexican-inspired salad packs a punch with a spicy chipotle sauce. Combining juicy grilled pineapple, corn, and fresh crunchy salad veggies with lightly charred potatoes, it’s sure to be a hit at the dining table.

Serves–2

Ingredients

  • 600g Kipfler potatoes, scrubbed washed and cut into 1-inch rounds
  • 1 bottle Barker’s of New Zealand Really Useful Chipotle Sauce
  • 1 tablespoon olive oil
  • 2 thick fresh pineapple slices
  • 1 whole corn on the cob, husk removed
  • ½ cup finely diced red capsicum
  • ½ cup finely diced red onion1 medium tomato, deseeded and finely diced
  • ½ small jalapeno, deseeded and finely chopped
  • 2 cups rocket (arugula), roughly chopped
  • ¼ cup fresh coriander leaves, chopped
  • 1 small avocado, flesh finely diced
  • Parmesan cheese and lime wedges–to serve

Method

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 well.

Preheat your barbecue to highheat. Place your Grillman hot plate liner onto your barbecue,and add olive oil. Add the marinated potatoes and grill for 10 minutes, turning occasionallywith your Grillman Spatula until browned and crispy all over. Reduce heat to medium, coverand continue roasting for another 8-10 minutes until potatoes are tender.

Remove the potatoes from the heat and add to a large mixing bowl. Place pineapple round 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 bowl.

Roast the whole corn on an open flame for a couple of minutes until evenly browned allover. Using a sharp knife, remove the grilled kernels intothe mixing bowl.

Add finely diced capsicum, onion, tomato, jalapeno and roughly chopped rocket and coriander to the bowl.

Add the remaining Chipotle Sauce to the salad and toss gently. Mix well until everything is evenly coated with the sauce.

Top with diced avocado, fresh coriander, a wedge of lime and grated parmesan cheese.

Serve immediately