1 cob corn, husk pulled back, silk removed
Olive oil cooking spray
125 g skinless chicken breast, trimmed of fat, halved lengthways, flattened
Freshly ground black pepper, to season
1 pinch dried rosemary
¼ tsp finely grated lemon zest
1 lime cut into wedges to serve
½ small apple, cored, very thinly sliced
½ stick celery, very thinly sliced
2 tsp chopped walnuts
1 Tbsp chopped chives or 2 tsp chopped dill
1 Tbsp extra-light sour cream
2 tsp freshly squeezed lemon juice
- To make apple slaw, put apple, celery, walnut and chives in a medium bowl. Put sour cream, lemon juice and pepper in a small bowl and whisk to combine. Add to slaw mixture and toss to combine. Cover and refrigerate until ready to serve.
- Preheat a barbecue grill or plate on medium. Spray corn with a little oil and wrap in foil. Put on barbecue and cover. Cook for 15 minutes or until corn is almost cooked.
- Meanwhile, spray chicken with oil. Sprinkle with pepper, rosemary and lemon zest. Add to barbecue and cook for 2 minutes on each side or until chicken is cooked through.
- Put chicken and corn on a serving plate. Serve with apple slaw and lime wedges.