CHARGRILLED SWEETCORN, AVOCADO, CHILLI + HAZELNUT SALAD

CHARGRILLED SWEETCORN, AVOCADO, CHILLI + HAZELNUT SALAD
blog (4 of 8).jpg

SERVES 6

INGREDIENTS /

3 corn husks
Softened butter
3 avocados, pit removed, flesh cut into chunks
2 large handfuls rocket leaves
Large handful fresh coriander leaves
Large handful fresh mint leaves
1 long red + green chilli, seeds removed, finely sliced
1/2 cup whole, skinned hazelnuts
2 limes

FOR THE DRESSING

1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp runny honey
1 tbsp Dijon mustard
Salt + freshly ground black pepper

METHOD /

Heat up your BBQ to high.

Preheat your oven to 180˚C/350˚F.

Place chopped avocado in a bowl and cover with a good squeeze of lime juice to avoid the flesh turning brown. Set aside.

Scatter hazelnuts on a baking sheet and toast in the oven for 8-10 minutes or until lightly golden brown. Set a timer for this as it’s super easy to forget about them!

Remove leaves and fibres from corn if still attached and rinse well.

In a small bowl, add a heaped tablespoon or two of softened butter and add the juice of 1 lime along with a good seasoning of salt and freshly ground black pepper. Smear the butter mix all over the corn cobs and wrap lighting in tin foil. Cook on the BBQ, turning often until cooked through and charred lightly. Allow to cool then carefully cut off all the kernels on a chopping board using a sharp knife.

To make the dressing, all all the ingredients into a screw top jar and shake very well.

Place the rocket, coriander and mint on a large chopping board and chop to a medium texture, add to a bowl, add to a large bowl along with the avocado, sweetcorn, chilli, toasted hazelnuts. Add a little of the dressing and toss lightly and carefully to coat.

Turn out into a serving bowl and serve with extra dressing on the side and fresh lime wedges.

NOTES /

If you don’t have access to a bbq, roast the corn in the oven, it may not char but you can do this afterwards over a naked gas flame, taking care and using tongs.