Barbecued Corn, Spinach And Avocado Salad - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
4 medium yellow peppers, seeded and each cut into 8 strips
3 ears corn on the cobs, shucked
2 medium avocados, peeled, pitted and sliced
4 cups baby spinach leaves

Preparation

For the honey mustard dressing, whisk the oil, lemon juice, honey and mustard in a small bowl. Season.
Preheat a lightly oiled grill to medium. Grill the pepper, skin-side down, until the skin blisters and blackens. Cover the pepper pieces with plastic wrap for 5 mins, then peel away the skin.
Grill the corn until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.
Layer the pepper, avocado, spinach and corn on a platter. Drizzle with dressing. Serve.