My entry for this months photography challenge at Bons. The challenge was to take a photo of some food, any sort of food BUT we had to give the recipe! This salad is devine!! You must try it!
Here is the recipe:
Barbecued Corn, Spinach and Avocado Salad
Prep and cook time: 30 minutes
Salad can be assembled ahead of time; drizzle with dressing just before serving. Dressing can be made up to three days ahead; keep refrigerated.
4 medium yellow capsicums
3 trimmed corn cobs, halved
2 medium avocados, sliced length ways
150g baby spinach leaves
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1. DRESSING: Combine all ingredients in screw-top jar; shake well. Season to taste with salt and pepper.
2. Quarter capsicums; remove and discard seeds and membranes. Cut each quarter in half length ways. Cook capsicum on heated oiled BBQ, uncovered until brown both sides and tender.
3. Cook corn on heated oiled BBQ uncovered, until browned all over. Cut slabs of kernels from the cobs, taking care to keep them intact, where possible.
4. Arrange capsicum, avocado, spinach and corn on a serving platter; drizzle with dressing.
A layout for the Bons Write Now challenge. Criteria was a long title using left over alphas, embellishments with words on them and journalling of course. I chose to do a LO, for my sister, of my nephew and his dear little puppy who he lost on the 16th April. Journalling written by his mummy (my sister). Photo was taken when we were holidaying up there over the Easter break. Midgee was killed the following week.
My take on the fantastic free class that was run last week at Bons by Felicity Wilson.