Char-grilled sweetcorn & turkey peri peri salad

Prep 25 mins | Cook 10 mins | Serves 4

All the family will love this wonderful summer salad, it’s great for an easy dinner on hot nights.

3 cobs sweetcorn, husks removed
200g punnet mini roma tomatoes, halved
2 Lebanese cucumbers, chopped
2 green onions (shallots), thinly sliced
300g sliced turkey breast, roughly chopped
1 cup grated reduced fat cheddar cheese
1/3 cup coriander leaves, chopped
1 just-ripe avocado
1 tbs lemon juice
mini tortillas, warmed, to serve
Peri peri sour cream dressing:
¼ cup reduced fat sour cream
1 tbs lemon juice
2-3 tbs (to taste) mild peri peri sauce

Step 1 Preheat a char-grill pan or barbecue on high heat. Cook corn, turning occasionally, for 10 minutes or until slightly charred. Set aside to cool.

Step 2 Combine tomatoes, cucumbers, green onions, turkey, cheese and coriander in a large bowl. Slice the corn kernels from the cobs and add to salad mixture.

Step 3 To make peri peri sour cream dressing, combine all ingredients in a bowl and whisk until smooth. Drizzle dressing over salad and toss to combine.

Step 4 Peel and chop the avocado and toss with lemon juice. Spoon salad into serving bowls. Top with avocado. Serve with the peri peri sour cream dressing and warm tortillas.

Good for you ... Sweetcorn

A good source of dietary fibre which contributes to normal laxation.

Provides niacin (vitamin B3) which is needed for the release of energy from food and also the B vitamins biotin and folate. Biotin contributes to the maintenance of healthy skin, mucous membranes and hair while folate is needed for the formation of blood cells. Also provides some iron that is needed for making red blood cells.

A source of potassium that may help balance the sodium in salty foods.

The carbohydrate in sweetcorn is digested slowly and has a low glycaemic index (GI)