BBQ sweetcorn, pineapple and chilli salsa

Ingredients

• 1 large pineaepple, peeled

• 2 red chillies, chopped

• 2 sweetcorn cobs

• 2 tsp of olive oil

• 20 g of butter

• 1 tbsp of honey

• 225 g of golden baby plum tomatoes, halved

4 servings

Calories~313 kcal

Protein~5 g

Carbs~56 g

Fat~9 g

Fiber~6 g

Sugar~39 g

Total recipe

Calories~1,250 kcal

Protein~20 g

Carbs~225 g

Fat~35 g

Fiber~25 g

Sugar~155 g

Method

• Step 1

  Take two large pieces of silver foil. Lay the sweetcorn on one, add the olive oil and butter, and wrap tightly.

• Step 2

  Place the pineapple on the other piece of foil, drizzle over the honey, then roll up and seal tightly.

• Step 3

  Place both parcels on your BBQ (not over the hottest coals), pop the lid on and bake for 20-25 mins until cooked through.

• Step 4

  Carefully unwrap the foil parcels and tip the juices into a large mixing bowl. Then return the sweetcorn and pineapple to the BBQ, over the flames, to get some charring. Turn them often for around 5 mins.

• Step 5

  Remove from the BBQ. Slice the kernels off the corn and chop up the pineapple, removing the core. Add them to the mixing bowl with the chillies and tomatoes and season to taste. Mix well and serve.