Name: Corn and cauliflower parcels with coriander yoghurt sambal
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: baking paper or tin foil; 2.00 ml garam masala; 2.00 ml cumin ground; 2.00 ml turmeric ground; 2.00 ml salt; 2.00 ml black pepper freshly ground; 2.00 corn on the cob husked; 450.00 g cauliflower cut into florets; 15.00 ml oil; 30.00 g fresh coriander finely chopped; 125.00 ml yoghurt Greek; 15.00 ml fresh lime juice; salt; black pepper freshly ground

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Ingredients (14)

	baking paper or tin foil
2.00 ml	garam masala
2.00 ml	cumin — ground
2.00 ml	turmeric — ground
2.00 ml	salt
2.00 ml	black pepper — freshly ground
2.00	corn on the cob — husked
450.00 g	cauliflower — cut into florets
15.00 ml	oil

CORIANDER YOGHURT SAMBAL

30.00 g	fresh coriander — finely chopped
125.00 ml	yoghurt — Greek
15.00 ml	fresh lime juice
	salt
	black pepper — freshly ground

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Method:

Preheat oven to 200 ºC. Cut four 40 cm lengths of baking paper or tin foil. Mix garam masala, cumin, turmeric, salt and pepper in a small bowl. Place mealies (cut into 6 pieces each) and cauliflower in a large bowl. Add spices and oil and toss to coat. Distribute vegetables evenly among the pieces of baking paper or tin foil. Fold sides over vegetable and tuck ends underneath to form parcels. Place the parcels on a baking tray and bake for about 30 minutes, or until the vegetables are tender. CORIANDER YOGHURT SAMBAL: In a small bowl, mix all ingredients well. Cover and chill. To serve, place parcels on plates and open. Spoon sambal over and serve immediately with your main course. Serve with beef, lamb or chicken curry, or grilled prawns, with steamed Basmati rice.
Serves 4-6 as a side dish.