Grilled Nectarine and Bean Salad

Ingredients

150 g corn

2 nectarines, cut into thin slices

120 g red kidney beans

120 g cooked chickpeas

1 avocado, peeled and cut into cubes

1 medium cucumber, cut into quarter moons

1 small red onion, sliced

200 g mixed greens

Dressing

30 g lemon juice

2 g salt

5 g mustard

60 ml olive oil

2 g black pepper

5 g coriander, chopped finely

Directions

Make the dressing by mixing together all of the ingreidents and set aside.

In a hot pan with a small amount of oil, roast the corn kernels leaving them in the pan on medium heat for 3-4 minutes until they color and then gently rotate them until all sides have a light char.

Remove the corn from the pan and set aside. To the same hot pan place the nectarine slices on one side and allow to cook for 5-6 minutes until they color then flip and repeat on the other side.

Remove the nectarines from the pan and allow to cool to room temperature.

Assemble the rest of the salad in a large bowl by placing the salad greens in a bowl and then adding the beans, chickpeas, cucumbers, tomatoes and avocado.

Add in the cooled corn and nectarines, pour the dressing over, toss and service right away.

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Grilled Nectarine and Bean Salad