Grilled Corn & Vegetable Salad

Ingredients

For 4 servings

• 2 piece romaine hearts, torn
• 2 piece corn cobs, husks removed
• 2 piece bell peppers, cut into strips
• 1 piece red onion, sliced into rings
• 1 piece avocado, sliced
• 150 g cherry tomatoes, halved
• 25 g cotija cheese, crumbled
• 30 g lime juice
• 55 g olive oil
• 1 piece jalapeño, seeded and minced
• 20 g honey
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat a grill or griddle to medium-high. Char the corn, onion rings and peppers, turning, until lightly blackened. Cool.

2. 2

   Cut the kernels from the cobs and add to a large bowl with the grilled onion and peppers, romaine, tomatoes and avocado.

3. 3

   Whisk the lime juice, olive oil, jalapeño, honey and seasoning into a dressing.

4. 4

   Toss the salad with the dressing, then finish with crumbled cotija and serve.