Charred Sweetcorn, Feta & Green Basil Dressing Salad

Method

1. 1
   Remove the corn from the cobs. Toss with a little olive oil, the Cajun spice mix, and salt. Char in a pan until golden and coloured. Set aside.
2. 2
   Make the dressing by blending the basil, spring onions, honey, red wine vinegar, water, avocado, salt, garlic, and parmesan until smooth and vibrant green. Loosen with a splash more water if needed.
3. 3
   Add the drained black beans to a large mixing bowl with the charred corn, red onion, green pepper, feta, Greek yoghurt, lime zest, and chopped coriander. Toss to combine.
4. 4
   Serve spooned onto a large platter. Drizzle over the green dressing. Serve immediately or store in an airtight container for up to 3 days.