CORN & SALMON SALAD

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1947kj

2 corn cobs, husks removed 500g orange sweet potato, peeled, in 4mm-thick slices 250g cherry tomatoes, halved 50g baby rocket leaves 2 green onions, thinly sliced 410g can pink salmon, drained, skin, bones removed, flaked

DRESSING

½ bunch parsley leaves 2 tbsp olive oil 2 tbsp egg mayonnaise 2 tbsp white wine vinegar

1 Heat a chargrill pan on high. Spray corn with oil. Chargrill 4-5 mins, turning on all sides, until lightly charred. Slice kernels from cobs with a sharp knife.

2 Spray sweet potato with oil. Chargrill slices 2-3 mins each side until just tender.

3 DRESSING In a food processor, combine all ingredients. Process until smooth. Season to taste.

4 In a large salad bowl, combine corn, sweet potato, tomato, rocket and onion. Flake over salmon. Season to taste. Drizzle with dressing to serve.