Prepare the sweetcorn by wrapping each one individually in tin foil with a little seasoning and olive oil. Cook on the bbq for 15-20 minutes until soft and blackened. Remove from the heat and cool.
Once cool, use a knife to remove the sweetcorn from the cob and transfer to a large bowl. Then chop all the remaining items (excluding the avocado) and add to the bowl and mix.
Then chop the avocado and fold into the mixture (handle with care so it doesn’t turn to mush) and add some seasoning, the juice of two limes and a drizzle of olive oil. Mix, cover and set aside.
For the yellow courgette salad, peel the courgette in ribbons using a potato peeler.
Heat a tbsp olive oil in a pan. Finely slice the garlic and add it to a pan over a medium heat. Sizzle it but don’t let it burn. When golden, add the broccoli with some seasoning and cook on a low heat until tender (but still crunchy). I covered the pan with a lid for a couple of minutes.
Once cooked, remove from the heat and leave to cool. Then mix with the courgette ribbons and seasoning and arrange on a plate.
Sprinkle with lemon zest and drizzle with extra virgin olive oil
