Meaty Meat with Charred Corn and Coriander Salsa
WITH SPRING POTATO SALAD
To live in the modern world, we must often suppress our inner primate. But, if we cage the beast within for too long, we risk losing touch with what truly makes us human—what makes us feel ALIVE. Which is why we recommend getting in touch with your primal side by grilling up some Meaty Meat and pairing with this rustic corn salad. The X-factor here is the fire-kissed corn you’ll be grilling with the meat. Tossed with chopped coriander and drenched in punchy lime juice, this salad is the definition of simple elegance. For some reason, I feel like it’s the kind of salad Ernest Hemingway would have really lost his shit over. And the prep is just as simple. Plate your perfectly charred meat, scatter it over with zesty salsa, and dig in—with your hands of course.
Ingredients
Spring Potato Salad
- 6-7 cups / 1 kg baby potatoes (scrubbed clean)
- 2 tbsp salt (for salting the cooking water)
- 3 cups / 400g asparagus (woody parts of the stem removed)
- 180g peas (frozen or fresh)
- 1/3 cup olive oil
- 1/3 cup lemon juice
- Zest of 1 lemon
- 2 tsp salt
- ½ tsp cracked black pepper
- 1 cup fresh herbs (dill, chives, mint, parsley; finely chopped, loosely packed)
Charred Corn and Coriander Salsa
- 2 cups coriander (finely chopped)
- 2 corn cobs (or ~ 2 cups / 180 g canned corn, drained)
- 1 cup / 30 g fresh coriander (finely chopped, loosely packed)
- ⅓ cup / 80 ml olive oil
- ⅓ cup / 80 ml lime juice
- Zest of 1 lime
- 2 tsp salt
- ½ tsp cracked black pepper
Grilled Meaty Meat
- 3-4 Juicy Marbles Meaty Meat Pork-ish
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp cracked black pepper
SERVES 6-8 / 50 MINUTES
preparation
Spring Potato Salad
- Scrub baby potatoes until clean.
- Place them in a pot and cover with water. Season with salt and bring to a boil. Cook for 20-25 minutes, until fork-tender.
- In the meantime, remove the woody parts of the asparagus and slice them slightly diagonally, 0.8–1.2 inches / 2-3 cm-thick.
- Blanch sliced asparagus and peas in salted boiling water for 3-4 minutes, until tender.
- Drain asparagus and peas into a colander and run under cold water to cool them down and prevent them from browning.
- Once potatoes are fork-tender, drain them and run them under cold water to cool down. Alternatively, you could leave them to cool down in the fridge if you’re not in a time crunch.
- Slice cooled potatoes in half and combine them with peas and asparagus in a large bowl.
- Season with olive oil, lemon juice, lemon zest, salt, and pepper.
- Add chopped herbs and mix well.
- Cover and place in the fridge while you prepare the rest.
Charred Corn and Coriander Salsa
- Shuck the corn to expose the kernels.
- Place two corn cobs on a very hot grill. Grill for 10 minutes, rotating to ensure even cooking and char on all sides.
- Once you are happy with the char, remove the corn from the grill and let it cool down slightly.
- Use your knife to remove the kernels from the cob.
- Combine corn kernels, chopped coriander, olive oil, lime juice and zest, salt, and pepper. Mix well.
Grilled Meaty Meat
- Remove defrosted Meaty Meat Pork-ish from its packaging.
- Season it with salt and pepper.
- Place whole Meaty Meat on a hot grill and brush with olive oil.
- Grill until nicely browned and charred on all sides, around 10 minutes. Turn the Meaty Meat to ensure even browning on all sides.
- Once you are happy with the browning, remove the vegan meat from the grill and let it sit for 2-3 minutes.
- Slice Meaty Meat into 0.8–1.2 inch / 2-3 cm-thick slices using a sharp knife.
- Neatly assemble slices on a large platter and top with Charred Corn and Coriander Salsa.
- Serve immediately.