Barbecued corn, black bean & pomegranate harissa tortillas
PREP + COOK TIME 35 MINUTES MAKES 6
¼ cup (60ml) extra virgin olive oil
2 tablespoons harissa paste
2 corn cobs (800g), husks and silks removed
6 x 15cm wholegrain tortillas
1 cup loosely packed fresh coriander leaves
2 cloves garlic, crushed
400g canned black beans, drained, rinsed
1 medium pomegranate (320g), seeds removed
½ teaspoon finely grated lime rind
1 tablespoon lime juice
¾ cup (200g) Greek-style yoghurt
1 fresh jalapeño, sliced thinly
1 lime, cut into wedges
1 Combine half the oil and half the harissa in a small bowl; season to taste. Brush corn with harissa mixture.
Cook corn, on a heated grill plate (or grill or barbecue) over high heat, turning, for 15 minutes or until charred. Using a sharp knife, carefully cut kernels from cob. Transfer kernels to a large bowl; cover to keep warm. Cook tortillas on grill plate for 30 seconds each side
