Method

1. Place corn on a hot grill or BBQ, allow them to burn slightly, turn frequently. Remove off the grill and allow to cool before slicing the corn kernels off the cobs. Alternatively, you can heat a large frying pan with a little olive oil and pay fry.

2. Place zucchini in a mixing bowl with a drizzle of olive oil and toss to coat. Grill on the BBQ Grill until grill marks appear, flip over and cook the other side. Remove from the grill and set aside. Alternatively, pan fry.

3. In a large mixing bowl combine the grilled corn kernels, grilled zucchini slices, rocket, thinly sliced red cabbage and red onion. Toss to combine.

4. To make the avocado sauce, combine all ingredients into a food processor or blender, blitz until the sauce is a smooth consistency.

5. Serve the avocado sauce spooned and spread out on the base of 2 large plates, pile the salad over the plate.