Name: Barbecued corn, spinach and avocado salad
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 4 medium yellow capsicums (800g); 3 trimmed corn cobs (750g), halved; 2 medium avocados (500g), sliced lengthways; 100 g baby spinach leaves; Honey mustard dressing; ¼ cup (60ml) extra virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon honey; 1 teaspoon dijon mustard

Ingredients

4 medium yellow capsicums (800g)

3 trimmed corn cobs (750g), halved

2 medium avocados (500g), sliced lengthways

100 g baby spinach leaves

Honey mustard dressing

¼ cup (60ml) extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon honey

1 teaspoon dijon mustard

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Honey mustard dressing

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