BARBECUE MINICAPS^® BABY CAPSICUMS, QUKES^®, CORN & WATERCRESS SALAD

Ingredients

• 2 x 175g Minicaps^® baby capsicums, halved, seeds removed
• 200g Qukes^® baby cucumbers, thinly sliced lenthways
• 1 tbs olive oil
• 3 corn cobs, husks removed
• 6 red radish, thinly sliced
• 1 bunch watercress, leaves picked

ROASTED HAZELNUT VINAIGRETTE

• 60ml extra virgin olive oil
• 1 small orange, rind finely grated, juiced
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 cup roasted hazelnuts, chopped

Method

1. Spread the Minicaps® on a large tray. Drizzle with oil, season and turn to coat. Wash the corn and place on a microwave-safe plate, cover with damp paper towel and microwave on High/100% for 3 minutes until hot.
2. Preheat a barbecue plate on medium heat. Barbecue the corn and Minicaps®, for 8-10 minutes, turning occasionally or until lightly charred. Set aside to cool to room temperature. Cut the corn from the cobs.
3. For the dressing, whisk the oil, orange rind and juice, honey and mustard together, Season then stir in the hazelnuts.
4. Combine the Minicaps®, corn, Qukes®, radish and watercress on a platter. Spoon over the vinaigrette, toss gently. Serve.

Tip: To turn this into a main meal, add 2 cups shredded chicken or top each plate with 125g smoked salmon slices.