Barbecued corn, spinach and avocado salad

You only need a few ingredients to create this vibrant and tasty salad - the perfect summer side


Honey mustard dressing


Honey mustard dressing

1.Combine ingredients in a screw-top jar; shake well.
2.Quarter and seed capsicums. Cut each quarter in half lengthways. Cook capsicum on a heated oiled barbecue, skin-side down, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
3.Cook corn on a heated barbecue until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.
4.Layer the capsicum, avocado, spinach and the corn on a platter; drizzle with the dressing.

Not suitable to freeze or microwave.


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