Charred corn & apple slaw

Heat a griddle pan on high until smoking. Brush the corn with oil, then griddle for 10-15 minutes, turning occasionally, until the cobs are charred and juicy. Or cook on the barbecue if it’s already up to temperature.

Meanwhile, shred the carrot with a julienne peeler or coarsely grate. Add to a large bowl. Thinly slice the onion, core and shred the cabbage and cut the apple into matchsticks. Mix with the carrot. Combine the dressing ingredients, toss into the slaw, season well, then cover and set aside to allow the flavours to infuse.

Once the corn is cooked, cut away the kernels using a sharp knife. Try and keep some kernels in clumps, as they look good for serving. Stir the corn through the slaw, adding any kernel clumps, then serve.