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Barbecued corn, spinach and avocado salad

SERVES 8 PREP AND COOK TIME 1 HOUR 4 medium yellow capsicums (800g) 3 trimmed corn cobs (750g), halved 2 medium avocados (500g), sliced lengthways

100g baby spinach leaves HONEY MUSTARD DRESSING

¼ cup (60ml) extra virgin olive oil 1 tablespoon lemon juice 1 teaspoon honey

1 teaspoon 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 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.

Heirloom tomato salad

SERVES 8 PREP TIME 10 MINUTES 2 tablespoons red wine vinegar

¼ teaspoon caster sugar

1 teaspoon sea salt flakes

¼ cup (60ml) extra virgin olive oil

1kg mixed heirloom tomatoes

¼ cup loosely packed fresh basil leaves 1 Combine vinegar, sugar, salt and oil in a screw-top jar; shake well.

2 Cut tomatoes into a mix of slices and wedges. Arrange on a platter; drizzle with dressing. Sprinkle with basil leaves. Not suitable to freeze or microwave.