This is a delicious side dish to serve with all those barbecued chicken legs and steaks and burgers, it makes a really refreshing change to the usual green or potato salad. The quantities shown in this recipe serve 4.

Ingredients

• 1 tsp Paprika
• 3 tsp Olive oil
• 2 Sweetcorn cobs, topped and tailed, and husks removed
• 2 Red Peppers, cored and cut into quarters
• 1 tbsp Balsamic vinegar
• 1 tsp Fresh mint, chopped
• 75g Rocket or Watercress leaves
• 1/2 Red onion, sliced thinly

Method

1. Mix half the oil with the paprika and brush over the sweetcorn.
2. Place the corn on teh barbecue and cook for 15 - 20 minutes, or until tender and starting to char turning occasionally.
3. Place the pepper quarters on teh barbecue, skin side down, and cook for 5 - 10 minutes, or until teh skin is completely charred.
4. Place the peppers into a plastic bag and seal well until cool.
5. Using a sharp knife, cut the kernels off the corn.
6. Remove the skins from the peppers, and roughly cut. Mix with the corn.
7. Mix the mint, remaining oil and vinegar well.
8. Mix the onion and rocket with the corn and peppers, and drizzle the dressing over the top. Serve immediately.