INGREDIENTS<\/strong>
SALAD
2 ears of corn
1 zucchini, cut into thick slices
olive oil
approx. 1 tsp cajun spice
15 radishes
\u00bd long cucumber
15 cherry or plum tomatoes
1 small red pepper
1 ripe avocado
2 celery sticks
100 g \/ 3\u00bd oz sugar snap peas
1\/3 cup almonds
a handful of coriander, chopped<\/p>

DRESSING<\/strong>
45 ml \/ 3 tbsp extra virgin olive oil
30-45 ml \/ 2-3 tbsp lime juice, adjust to taste
15 ml \/ 1 tbsp Cholula Chipotle OR a few drops of Smoky Tabasco, adjust to taste
1 tsp maple syrup
1 garlic clove, finely grated
salt and pepper, to taste<\/p>

Instruction<\/strong>
SALAD<\/strong>
a. Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife.
b. Brush zucchini with a small amount of oil on both sides, season with salt, lightly sprinkle with cajun spice and place on the hot griddle pan. Allow them to cook undisturbed until you get nice char marks on one side, flip and cook until you get the char marks again. Take the zucchini off the pan and allow them to cool and chop into smaller pieces.
c. Prepare the remaining vegetables by cutting radishes into matchsticks, cucumber into quarter slices, tomatoes into quarters, pepper and avocado into large dice, celery sticks and sugar snap peas into thin slices, on the diagonal.
d. Heat up a small frying pan on a low heat. Add 1 teaspoon of olive oil and, seconds later, the almonds. Toss to coat the almonds in oil. Toast them, tossing from time to time, on a low heat until charred slightly, sprinkle with salt and set aside to cool. Once cool, chop roughly.
e. Combine all of the salad ingredients together in a large bowl, drizzle with the dressing and decorate with fresh coriander and chopped almonds.
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