Ingredients
- 200g Brown or White Teff Grain
- 400ml boiling water
- 5 cherry tomatoes, cut in half.
- 1 spring onion, chopped
- Kernals from 1 charred corn
- 1/2 avocado in quarters
- 1/4 cup coriander, leaves
- 1 cup corn chips
- 2 tbs sour cream
- 1/2 lime, wedges
- Pinch cayenne pepper
Dressing
- 1 lime, juice
- 1 lemon, juice
- 2 tbs olive oil
- 1/2 tsp ground cumin
- Pinch salt & pepper
Cooking Method
- Pre-heat oven to 180 degrees
- Combine boiling water and Teff grain in a deep oven tray and cover with tin foil
- Cook in oven for 15 – 20 minutes or until water has been absorbed
- For the dressing, whisk all ingredients together until combined
- Once the Teff grain is cooked, remove the tin foil and run a fork through the mix to roughly separate the grains, chill in the fridge until completely cold
- Remove Teff grain from the fridge and run hands through the mix, rubbing it through your fingers to separate the grains
- Toss the tomatoes, corn and spring onions through the salad
- Combine the dressing & serve in two bowls
- To finish, top with avocado, corn chips, coriander, sour cream, cayenne pepper, dressing & wedge of lime.
Microwave Instructions
- Combine boiling water and Teff grain in a microwave safe bowl and place the lid on. Microwave for 10 minutes until all water has been absorbed, stirring halfway.
- Run a fork through the mix to roughly separate the grains and chill in the fridge until completely cold.
Recipe inspiration courtesy of Outback Harvest.