Lennox Hastie’s colourful salad is the perfect fit for your summer barbecue

I have added cucumber, ­preserved lemon and charred corn for an ­additional summery vibe, which takes this ­simple salsa to the next level.

Pico de gallo. Picture: Nikki To

Lennox Hastie

less than 2 min read

10:53AMJanuary 18, 2024.

Updated 1:51PMJanuary 18, 2024

The Weekend Australian Magazine

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Steak is often served in Mexican cuisine alongside a vibrant condiment known as pico de gallo, which offers a refreshing contrast to the richness of the beef. Its name translates to “beak of the rooster”, hinting at its colourful appearance and the idea of pecking at something that is full of flavour. A traditional pico de gallo is straightforward, combining ripe tomatoes and tangy onions with the fruity warm heat of jalapeños and the ­fragrance of coriander, all lifted by the citrus notes of fresh lime – but feel free to embellish it as you wish. Here I have added cucumber, ­preserved lemon and charred corn for an ­additional summery vibe, which takes this ­simple salsa to the next level. Try this with my barbecued skirt steak recipe here.

Summer salad with barbecued skirt steak. Picture: Nikki To

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Pico de gallo (summer salad)

Ingredients

• 3 ripe tomatoes, deseeded and diced
• 1 sweetcorn cob
• 1 red onion, diced
• 30ml red wine vinegar
• 1 jalapeño, finely chopped
• 1 small Lebanese cucumber,
  deseeded and diced
• 1 clove garlic (germ removed), minced
• 100ml olive oil
• Zest and juice of 1 lime
• 20g preserved lemon, finely chopped
• ½ bunch flat-leaf parsley, roughly chopped
• ½ bunch coriander, roughly chopped
• Sea salt

Method

1. Put the diced red onion in a sieve, pour boiling water over it, allow to drain, then place in small bowl with the red wine vinegar. The onions will pickle and turn a vibrant pink.
2. Fire up your grill or barbecue with a medium heat; place the corn ­directly on the grill in the husk for 8-10 minutes, rotating until evenly blackened on the outside. Remove and allow to rest for 5 minutes before peeling back the husk and removing the threads. Return the corn cob to the grill for 3-4 minutes, continually turning until all sides are toasted and lightly charred. Remove and, when cool enough to handle, carefully cut off the kernels with a knife.
3. In a mixing bowl, combine the tomatoes, pickled red onion and juice, jalapeño, corn, lime juice and zest, garlic, preserved lemon, cucumber, olive oil, herbs and a pinch of salt. Toss gently, and allow the flavours to meld for 5-10 minutes before serving.

Serves 2-3