Grilling

A creamy, tangy, slightly spicy corn salad — great alongside anything from the grill. Serve straight with chips or as a side. Ingredients 400 g frozen corn (or kernels from 4 cobs) 2 tbsp olive oil, for frying 2 tsp smoked paprika ¼ tsp cayenne (optional) ½ tsp salt ½ tsp black pepper 40 g red onion, diced (about ½ small onion) 1 jalapeño, diced (see notes) 1 garlic clove, grated ½ pot fresh cilantro, chopped (about 0.8 dl) 4 tbsp mayo 4 tbsp Greek yogurt 30 g crumbled feta (½ dl) — optional juice of 1 lime Instructions Prep: Dice the red onion, jalapeño, and cilantro. Grate the garlic. Sear the corn: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the corn (drain first if using frozen). Season: Sprinkle over the smoked paprika, cayenne (if using), salt, and pepper. Cook: Stir and let cook for about 10 minutes, until the corn takes on a bit of color and starts to caramelize. Cool: Transfer to a bowl and let cool for about 10 minutes — this keeps the yogurt and mayo from splitting. Combine: Add the red onion, jalapeño, garlic, cilantro, mayo, Greek yogurt, feta, and lime juice. Toss well. Serve: With tortilla chips, alongside grilled things, or straight from the bowl. Notes Frozen corn works great — 400 g frozen is what we usually use. No need to thaw first; just add it straight into the hot pan. ...

Hearty veggie burgers with black beans, walnuts, and brown rice. These hold together well for grilling or pan-frying. Ingredients 2.5 dl cooked brown rice 2.5 dl raw walnuts 0.5 tbsp neutral oil (plus more for cooking) 0.5 medium onion, finely diced 1 tbsp chili powder 1 tbsp cumin 1 tbsp smoked paprika 0.5 tsp salt 0.5 tsp black pepper 1 tbsp coconut sugar (or brown sugar) 3.5 dl cooked black beans, rinsed and patted dry 0.75 dl panko breadcrumbs 3-4 tbsp vegan BBQ sauce Instructions Toast walnuts: Toast walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and golden. Let cool. ...