The perfect new addition to your Summer Salad repertoire!
Ingredients 13
Chimichurri
1 cup chopped parsley
1 french onion, finely diced
2 birds-eye chillies, finely chopped
2 tbsp dried oregano
1 lemon juice
1⁄3 cup olive oil
salt and pepper, to taste
Salad
2 cups rocket
1 cup cherry tomatoes, halved
1 avocado, sliced
1 cob of corn
For Serving
400 g steak, cooked, thinly sliced
chimichurri, extra, for serving
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Method 3
Make your chimichurri by mixing the , , , , , , salt and pepper in a bowl. Mix thoroughly and set aside.
Grill the on a BBQ or grill pan until lightly charred. While the corn is cooking, prepare your salad by combining the , , and in a large bowl. Once the corn is cooked, slice the kernels off the cob and add to the salad. Add some chimichurri and mix thoroughly.
Cook the to your liking, then slice it thinly and place on top of the salad. Drizzle with extra chimichurri before serving.
