Calla Lily Recipes 食譜篇 - 燒烤玉蜀黍, 菠菜及鱷梨沙拉 (BARBECUED CORN, SPINACH AND AVOCADO SALAD)

燒烤玉蜀黍, 菠菜及鱷梨沙拉 (BARBECUED CORN, SPINACH AND AVOCADO SALAD)

Ingredients :-

4 medium-sized (600g) yellow capsicum, quartered

3 trimmed (750g) corn cobs, halved

2 medium-sized (500g) avocados, sliced lengthwise

150g baby spinach leaves

DRESSING (MIXED WELL)

¼ cup (60ml) extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and freshly ground black pepper

1. Remove and discard seeds and membranes of capsicums. Cut each quarter in half, lengthwise. Grill capsicums on an oiled barbecue till they turn brown on both sides and are tender.

2. Cook corn on the same barbecue, uncovered, till it turns brown all over. Cut slabs of kernels from the cob, taking care to keep them intact.

3. Arrange capsicums, corn, avocado and spinach on a serving platter. Drizzle with dressing.