Add some tortilla crisps to avocado, bacon and lettuce to make this seem less goody-two-shoes!

New way to serve corn-on-cob

 

SERVES 6

PREP 10 MINS

COOK 10 MINS

 

1tbsp olive oil

2 corn on the cobs

6 rashers streaky bacon

2 ripe avocadoes

2 baby gem lettuces, leaves separated

100g baby spinach

100g tortillas with a hint of lime

1 punnet mustard and cress

6tbsp Pizza Express light dressing

 

1 Heat  a griddle or heavy based frying pan with the oil.  Cut the corn on the cobes into lengthways quarters.  Add to griddle or pan and cook for a few mins, turning as needed until charring and they begin to pop and crackle.

2 Meanwhile, grill bacon until crispy. Quarter avocadoes, peel, and slice. 3 Put lettuce and spinach in a large salad bowl, add the corn, bacon, avocadoes and tortillas.

4 Sprinkle over cress, season and drizzle with dressing.

Per serving; 400 cals, 33g fat (7g sat fat) 17g carbs