Ingredients
FOR THE SALAD
2 heads of gem lettuce (cut into quarters lengthwise)
1 corn on the cob (blanched)
1 ripe avocado (diced or sliced – you choose)
½ red onion (very thinly sliced)
2 radish (very thinly sliced)
1tsp sunflower seeds (toasted)
Cold pressed virgin rapeseed oil
Salt and pepper
FOR THE DRESSING
125ml natural yoghurt
Juice of ½ lemon
1 garlic clove (crushed)
1tsp chopped mint (keep some aside as garnish)
1tsp olive oil
Salt & pepper
Method
- Preheat the BBQ
- In a bowl combine all dressing ingredients and mix thoroughly, then set aside to let the mint infuse the tangy sauce
- Brush the gem quarters with oil and season with salt and pepper
- Grill all sides of the gem briefly until lightly marked but not so long that the lettuce loses its crispness then place onto a serving platter
- Place the blanched corn on the BBQ and char all over with the lid down to impart a smoky flavour
- Once cooked, shred the kernels off the cob and set aside
- Drizzle some of the yoghurt dressing over the gem lettuce (if the dressing is too thick just loosen with a little cold water)
- Arrange the avocado over the dressing and gem leaves then top with red onion and charred sweetcorn kernels
- Drizzle more of the dressing over the top, then season with salt and pepper
- Splash a little extra virgin rapeseed oil over the top and garnish with toasted sunflower seeds and mint