BBQ Mushroom with Corn Salad

Ingredients

• Large Portobello mushrooms 4
• Olive oil 2 tbsp, plus 1 tbsp for dressing
• Smoked paprika 1 tsp
• Salt to taste
• Black pepper to taste
• BBQ sauce 4 tbsp, or to taste
• Sweetcorn 1 x 300g tin, drained (or equivalent frozen)
• Red onion 1/2, finely chopped
• Yellow bell pepper 1/2, finely diced
• Fresh coriander 3 tbsp, chopped
• Lime 1/2, juiced
• Chilli flakes pinch, optional

Method

1. Preheat your barbecue or grill to medium-high heat. If using an oven, preheat to 200°C (180°C fan/Gas Mark 6).
2. Gently wipe the mushrooms clean with a damp cloth. Remove the stems and discard or save for another use. Brush the mushroom caps all over with 1 tbsp olive oil and season with smoked paprika, salt, and pepper.
3. Place the mushrooms gill-side down on the barbecue or grill. Cook for 5-7 minutes, then flip and brush the gill side generously with BBQ sauce. Continue to cook for another 5-7 minutes, basting again with BBQ sauce if desired, until tender and slightly charred. If oven-baking, place on a baking tray and bake for 15-20 minutes, basting halfway through.
4. While the mushrooms cook, prepare the corn salad. In a medium bowl, combine the drained sweetcorn, finely chopped red onion, diced yellow bell pepper, and chopped fresh coriander.
5. In a small bowl, whisk together the remaining 1 tbsp olive oil, juice from 1/2 lime, a pinch of salt, pepper, and chilli flakes (if using) to make the dressing.
6. Pour the dressing over the corn salad and toss gently to combine. Taste and adjust seasoning if needed.
7. Serve the BBQ mushrooms immediately, topped with the fresh corn salad.