GRILLED VEGETABLE SALAD
Put the tomato, lemon juice, cumin, chilli flakes and olive oil in a large bowl and season with salt and pepper. Set aside.
Blanch the corn in boiling salted water for 2 mins.
Drain then grill on the barbecue until golden.
Cool slightly, then cut from the cob and add to the bowl with the dressing.
Grill the onions and zucchini and add to the bowl. Toss well adding the roughly chopped herbs just before serving.
1 tomato, chopped juice ½ lemon
½ teaspoon ground cumin pinch chilli flakes
3 tablespoons extra virgin olive oil
2 cobs of corn, husks and silk removed
2 red onions, peeled and cut into thin wedges
3 zucchini, cut into thin slices
1 cup herbs such as coriander, mint etc