Summer barbecue salad with mustard creme fraiche

Babiche Martens

Mustard creme fraiche

1 cup	Creme fraiche
2 tsp	Wholegrain mustard
½ tsp	Salt
1	Lemon, juice of

Ingredients

3	Sweetcorn
3	Capsicums, red, yellow or orange
16	Green beans
2	Courgettes, or 3 depending on size
1 splash	Extra virgin olive oil
1 bag	Baby spinach
1 bunch	Fresh basil

Directions

1. To make the sauce, whisk ingredients together in a bowl. Taste for seasoning then transfer to a serving dish.
2. Boil a pot of salted water to pre-cook the corn. Heat the barbecue.
3. Prepare the vegetables. Remove the husks from the corncobs and chop each into four.
4. Cook in the boiling water for five minutes then drain.
5. Slice the capsicums into sections and remove the seeds. Top and tail the beans. Slice the courgettes.
6. Drizzle enough oil to lightly coat the barbecue, then pile on the vegetables. Season then leave for three to five minutes or until lightly coloured.
7. Toss and continue to cook for another five minutes. Turn off the heat then toss through the baby spinach leaves and basil before serving with the mustard creme fraiche sauce.