TURKEY SKEWERS WITH CORN SALAD

SERVES 4 PREP 25 MINS + MARINATING COOK 10 MINS PER SERVE 2479kj

¹⁄ cup olive oil 1 lemon, zest finely grated 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp honey 750g turkey steaks, cut into 4cm strips 4 corn cobs, husks, silks removed 1 tbsp olive oil 12 bamboo skewers, soaked 1 avocado, seeded, diced 60g baby rocket 3 green onions, thinly sliced 2 large red chillies, seeded, finely chopped grilled lemon cheeks, to serve

In a bowl, combine oil, lemon zest, Worcestershire sauce, mustard and honey. Season. Reserve 2 tbsp for dressing. Add turkey, turning to coat. Cover and chill 1 hour. Thread turkey onto soaked skewers.

Brush corn with oil. Heat a chargrill pan on medium.

Chargrill turkey and corn 8-10 mins, turning, until grill marks appear and turkey is cooked.

Cut kernels from cobs. Transfer to a bowl to cool. Add avocado, rocket, onion, chilli and reserved dressing. Season. Toss to combine.

Serve skewers with corn salad and grilled lemon cheeks.