Charred Corn and Beetroot Salad

STEP 1
Remove the corn husk from the cob, peel the fresh beetroot and rinse both thoroughly.

STEP 2
Halve or quarter the beetroot and steam for ~15-20 minutes or until you can pierce the beetroot easily with a knife or skewer.

STEP 3
Whilst the beetroot is being steamed, char the corn on the cob. There are many methods to char corn like in a hot skillet, however our favourite method is using tongs and exposing the corn directly to an open gas stovetop flame. Rotate using the tongs until the entire corn cob has a nice char to it, then set aside.

STEP 4
Once the corn has cooled slightly, slice the corn kernels off of the cobs, directly into a bowl.

STEP 5
Finely dice the cooked beetroot and add the beetroot, diced capsicum, red onion, chopped coriander, gherkins (optional) and lime juice to the corn.

STEP 6
Drizzle as much extra virgin olive oil as desired, combine thoroughly and season with salt to taste.