Sweetcorn Salad with Honey Mustard Dressing

• 1 corn on the cob, husked
• 4 cups of Batavia lettuce, washed
• 1 Big Avocado or 2 medium size, peeled and sliced
• 3 vine tomatoes, quartered into wedges
• 1/2 red onion, sliced thinly (If the red onion is too strong, soak the slices in ice water for 10 minutes to mellow the flavour)

1. Heat a grill pan over a medium heat (or you can use your BBQ for this if you like!)
2. Add your shucked corn to the hot grill pan/BBQ and cook, turning occasionally, until golden brown. It will take about 20 minutes.
3. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
4. Prepare the salad by placing the chopped lettuce in a serving bowl. Add the cooled corn on top along with the avocado slices, tomato wedges, and red onion slices.

Creamy Honey Mustard dressing

• ½ cup plain Greek yogurt
• ¼ cup olive oil
• ¼ cup mustard (dijon or wholegrain)
• 3 tablespoons honey, to taste
• ½ a lemon, juiced
• 1 clove garlic, pressed or minced
• ½ tsp salt
• 10 twists of freshly ground black pepper

1. In a bowl, combine all of the ingredients. Whisk until blended.
2. Taste, and season with additional salt/pepper if necessary