Potato & corn salad with avocado dressing

Preheat the barbecue (griddle or grill). Parboil the potatoes in boiling salted water for 5 minutes until just tender when tested with the point of a knife. Drain and leave to cool slightly.

Meanwhile, prepare the herby avocado dressing. Tip the garlic, avocado, extra virgin olive oil, vinegar and lime juice into a jug and blend until smooth using a stick blender. Add the chopped parsley and basil, blend again until smooth and season to taste.

Cut each parboiled potato into 3 thick slices, toss them with 1 tbsp olive oil and season. Cook on the rack above the hot coals, turning once or twice, for 4-5 minutes until lightly charred and golden. Remove from the heat and set aside. Brush the sweetcorn with the remaining olive oil and cook, turning frequently for 7-8 minutes until tender and charred.

Using a sharp knife cut the sweetcorn kernels from each cob and tip into a large bowl, add the potato slices, mix to combine and season. Arrange on a large serving plate and scatter with chives, salad onions and pumpkin seeds. Serve with the avocado dressing on the side.