Grilled corn salad with goat's cheese

Name: Grilled corn salad with goat's cheese
Yield: 4
Ingredients: 2 Corn cobs, use up to 3 (Main); 2 Red capsicums, roasted, skinned, flesh cut into pieces; 1 small Red onion, very finely sliced; 1 large handful Cherry tomatoes, cut in half; 1 Ripe avocado, halved, stone removed, peeled and sliced or cut into rough chunks ( it should be ripe but still firm) (Main); 1 small handful Basil leaves, torn if large; 1 tub Goat's cheese, to serve (Main); 8 slices Sourdough bread, to serve; 2 Tbsp Lime juice; 1 tsp Runny honey; 4 Tbsp Olive oil

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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For the salad

2	Corn cobs, use up to 3 (Main)
2	Red capsicums, roasted, skinned, flesh cut into pieces
1 small	Red onion, very finely sliced
1 large handful	Cherry tomatoes, cut in half
1	Ripe avocado, halved, stone removed, peeled and sliced or cut into rough chunks ( it should be ripe but still firm) (Main)
1 small handful	Basil leaves, torn if large
1 tub	Goat's cheese, to serve (Main)
8 slices	Sourdough bread, to serve

For the dressing

2 Tbsp	Lime juice
1 tsp	Runny honey
4 Tbsp	Olive oil

Directions

Heat a barbecue grill until medium-hot.
Shuck the corn and remove silks. Place on the grill and grill for 10-12 minutes, turning regularly to cook on all sides. Leave to cool a little before cutting corn kernels from the cob.
Place in a bowl with the capsicum, red onion, cherry tomatoes, avocado and basil.
Place the dressing ingredients in a screw-top jar and shake well. Drizzle over the salad and very gently toss together.
Serve with goat's cheese and toasted sourdough.