Charred Sweetcorn, Tomato & Lettuce in a Balsamic vinaigrette

The Day Before

Balsamic Vinaigrette

• 2 tablespoons honey
• 1 tablespoon wholegrain mustard (can use Dijon too)
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly cracked black pepper
• 1/3 cup balsamic vinegar
• 2/3 cup olive oil, or any oil in your pantry

Method:

1. In a small mixing bowl, whisk together all the ingredients. Continue whisking until the dressing is fully emulsified (thickened)
2. Store in a jar with a lid and refrigerate. Shake well before serving.

On the Day

• Corn on the cob, husked
• Lettuce, washed & teared
• 3-4 Vine tomatoes, sliced

1. Add your shucked corn to a hot grill pan/BBQ and cook, turning occasionally, until golden brown.
2. Let the corn cool then cut the kernels off the cob with a knife (CAREFULLY!)
3. Placing the teared lettuce on a large serving plate.
4. Arrange the tomato slices on top of the lettuce. Add the charred corn on top
5. This salad can prepared in advance too (in the morning) Just make sure you add the vinaigrette when you are about to serve, so the lettuce doesn't get soggy!