Time required: 1 hour and 30 minutes
Servings: 4 to 6 servings
Looking for some invigorating summer flavours? We have the perfect vegan recipe to start your weekend off right! Created in collaboration with our good friends Meunerie Milanaise and Maison LeGrand, these succulent, Argentine-inspired corn on the cob are a perfect match for this spelt salad that's packed with flavor and protein.
INGREDIENTS
Ingredients for the spelt :
- 250 ml of La Milanaise spelt (to be cooked as indicated on the package)
- 750 ml water or stock of your choice
- One tablespoon of LeGrand Vegan Butter
-
A pinch of fine grey sea salt
Ingredients for the salad :
- 1/2 small red onion, cut into small cubes
- 250 g of Milanese organic black beanscooked, rinsed and drained (you can use less, to taste)
- 1/4 cup fresh cilantro, chopped
- 1 cup arugula
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup cherry tomatoes, halved
- 1/4 cup balanced organic extra virgin olive oil
Ingredients for the corn :
- 4 to 6 corn cobs
- 1/2 cup vegan mayonnaise style sauce
-
1/4 cup LeGrand Argentina Chimichurri
PREPARATION
1. Cook spelt according to package directions and allow to cool completely.
2. In a large bowl, combine onion, cooked beans, cilantro, arugula, sun-dried tomatoes and cherry tomatoes. Add cooled spelt and olive oil. Mix and set aside in the refrigerator.
3. In a bowl, combine the vegan mayonnaise style sauce and the chimichurri sauce. Add salt and pepper to taste. Set aside in the refrigerator until ready to serve.
4. Shuck corn and brush lightly with olive oil.
5. Preheat barbecue to high. Oil the grill.
6. Place the corn on the grill and close the lid. Grill corn for about 12 minutes, turning a few times, or until tender, golden and well marked. Place on a serving plate lined with the spelt salad.
7. Just before serving, garnish the ears with a generous drizzle of the chimichurri mayo and fresh herbs of your choice!
8. Enjoy in good company!