Ingredients

4 Glutafin Fresh White Rolls

1 pack ready to heat brisket with sauce (check gluten free)

Extra fresh chillies, sliced (optional)

Extra bbq sauce and gravy of your choice for dipping

For the salsa

1 cob of fresh sweetcorn

¼ green pepper, finely chopped

1 large vine tomato, finely chopped

1 red or green chilli, very finely chopped (optional)

1 tsp extra virgin olive oil

½ lime, squeezed

Salt

For the slaw

1 carrot, grated

Handful finely shredded red cabbage

Handful finely shredded green or white cabbage

2tbs gluten free mayonnaise

Few fresh chives, chopped

Pinch smoked paprika

Method

1. Heat the brisket according to the pack instructions.
2. Meanwhile make the salsa. Boil the sweetcorn in a pan of water for about 8 minutes. While its boiling, heat a griddle pan or heavy frying pan. Drain the corn then add to the hot pan and cook over high heat, turning frequently until charred. Allow to cool for a few minutes.
3. Place the green pepper, tomato and chilli into a bowl, add the olive oil, a squeeze of lime and a good pinch of salt.
4. Hold the corn upright on a board and cut the kernels off by slicing downwards near the core. Add to the bowl with the tomatoes and stir through. Add a little more lime juice if needed then set aside.
5. Grate the carrot into a separate bowl and add the shredded cabbage, chopped chives, paprika and mayonnaise. Mix well.
6. When the beef is ready, shred and add the sauce according to the instructions. Warm the gravy and stir in a couple of spoonfuls of bbq sauce.
7. Split the rolls in half and add a large spoonful of beef to each roll then a pile of coleslaw. Add a few sliced chillies if you like then pop on the lids and serve with the salsa and bbq gravy on the side for dipping into!