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Grilled Vegetable Salad

This recipe also works well with grilled salmon or chicken
Serves 4

salad leaves
Corn cobs
12oz/340g asparagus, ends trimmed
12oz/340g aubergine, halved lengthways or Portobello mushrooms
1lb/450g courgette, halved lengthways
1 bunch spring onions or 1 red onion, sliced thickly
Black pepper, to season
2 ripe avocados, peeled and cubed
For the dressing
2 tbsp fresh lime
2 tbsp unseasoned rice vinegar
1 small shallot, finely chopped
1 tsp honey
Freshly ground pepper, to taste
60ml/1fl oz extra virgin olive oil

1. Remove any husks from the corn and soak in water.

2. Preheat the grill to a medium heat or heat a grill pan.

3. Place the dressing ingredients except the oil in a small bowl, whisk and slowly add the olive oil. Brush the asparagus, aubergine/mushrooms and courgette and spring onions with the dressing. Add pepper to taste.

4. Grill the corn and vegetables until cooked through. Allow to cool then chop into bite-sized chunks. Cut the corn off the cob

5. Place the lettuce on a large platter and drizzle lightly with some of the dressing. Toss to coat. Drizzle the chopped vegetables with the dressing and arrange on top of the lettuce. Dress the avocado cubes with the remaining dressing and arrange on top.