BARBECUED CORN, SPINACH AND AVOCADO SALAD

Serves 8 Prep and cook time 45 minutes

4 medium (800g) yellow capsicums

3 trimmed (750g) corn cobs, halved

2 medium (500g) avocados, sliced lengthways

100g The Fresh Salad Co Baby

Spinach Leaves

HONEY MUSTARD DRESSING

¼ cup (60ml) Remano Extra Virgin Olive Oil 1 tablespoon Westcliff Lemon Juice

1 teaspoon Just Organic Pure Australian honey 1 teaspoon Taste of America Dijon Mustard

1. HONEY MUSTARD DRESSING Combine ingredients in a screw-top jar; shake well. 2. Quarter and seed capsicums; cut each quarter in half lengthways. Cook the 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 capsicum, avocado, spinach and corn on a platter; drizzle with dressing.