Method

• For quick red onion pickles: Combine water, vinegar and sugar in a small saucepan on medium heat and stir until sugar has dissolved. Pour hot liquid over thinly sliced red onions and set aside to pickle for 5-10 minutes. Drain and place in a small jar.
• Heat a BBQ grill or a cast iron grill pan to high heat. Pull back corn husks, remove corn silk and tie husks back using a piece of husk. Place corn on the grill and roll until all slides are charred with a blackened colour.
• Remove corn from grill. Allow to cool before slicing corn kernels off the cobs. Place in a large mixing bowl and set aside.
• Heat grill to medium heat. Remove stems of kale, roughly rip up leaves and toss with a drizzle of olive oil.
• Add both lime halves to the grill, face down. Allow to lightly charr until lime caramelises. Set aside.
• Using a vegetable peeler, peel cucumbers into long ribbons and add to mixing bowl.
• To the same bowl, add red cabbage, mint and coriander. Drizzle generously with Birch & Waite Golden Goddess Dressing & Sauce and gently toss together.
• Serve on a large platter. Top with avocado and quick pickles, squeeze lime on top just prior to serving. Add an additional drizzle of Birch & Waite Golden Goddess Dressing & Sauce for extra fresh flavour. Serve and enjoy!