A healthy, piquant salsa fit to dress any lamb cutlet or sausage.
1 large corn cob
1 small red onion, chopped
2 small tomatoes, chopped
6 small red radishes, finely sliced
1/4 bunch coriander leaves, coarsely chopped
1/4 tsp dried chilli flakes (or to taste)
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper
Barbecued lamb cutlets or sausages to serve
Remove husk and silk from corn and chargrill cob over medium heat, turning frequently for 10-12 minutes or until kernels are cooked.
Cut the kernels from the cob and combine in a bowl with onion, tomatoes, radishes, coriander, chilli flakes, oil and vinegar. Season and toss to combine. Serve with barbecued lamb cutlets or sausages.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up