Cos, Charred Corn, Avocado and Pineapple Salad.

Fresh, fresh, fresh! As summer food should be this salad pops with colour and has fabulous texture from the crunchy cozsand capsucim and the hits of grilled corn and pineapple. It makes a beautiful table decoration…

Serves 6-8 as part of a festive table

Ingredients

1 cob sweet corn husks removed

½ small pineapple, peeled, cored and sliced into 5mm slices

1 large avocado, peeled, halved, pip removed and sliced into 12 wedges

1/2 red capsicum, cored, deseeded and sliced into 2 pieces then into thin strips

3/4 coz lettuce, leaves separated, washed and drained

1/2 cup coriander leaves

¼ small red onion sliced thinly

2 tbsp olive oil

Dressing

40ml lime juice

¾ cup mayonnaise

¼ cup yogurt or sour cream

1 garlic clove

¾ coriander stalks and leaves roughly chopped

½ tsp salt

1 tbsp olive oil

Method

Pre-prepare the dressing by placing all ingredients into a blender and blending until smooth and well combined. Set aside in the fridge.

Preheat barbecue to high. Grill corn, turning regularly, for 10-15 minutes or until lightly charred and tender. Set aside to cool, then cut kernels from cobs.

Meanwhile, add the pineapple to the BBQ lightly drizzle with olive oil and char on each side. Set aside to cool then slice into smaller pieces around 3cm.

Layer lettuce, corn, avocado, coriander, red onion, capsicum, pineapple and on a serving plate. Drizzle with dressing to taste and serve with extra.