Ingredients

• Salad: 

  6 corn cobs, husks removed

  1 pineapple, peeled, cored and cut into bite-sized pieces

  1 red onion, halved, peeled and sliced into wedges

  250g green beans, tops trimmed

  2 chillies, finely sliced

  1 tbsp cumin or fennel seeds

  1 tsp salt and freshly-ground black pepper

  40g fresh coriander, finely chopped

  1 avocado, peeled, de-stoned and diced

  1 small punnet cherry tomatoes, halved

  Squeeze fresh lime juice

  2 tbsp toasted sesame seeds or nuts

  1 tbsp LittlePod chocolate extract

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  Vanilla and Lime Dressing: 

  2 tbsp lime juice

  1 tbsp LittlePod natural vanilla paste

  2 tsp Dijon mustard

  4 tbsp olive oil

  Salt and pepper to taste

Method

1. Place the corn cobs along and chopped pineapple on the BBQ grill and cook for a few minutes, turning every now and then.
2. Add the onion, beans, chillies and cumin. Cook for a few more minutes or until the corn turns bright yellow, the beans are tender but still crunchy, and the pineapple has caramelised.
3. Transfer the grilled pineapple, onions, beans and chillies from the BBQ into a serving bowl.
4. Slice the corn kernels off the cobs and mix with the rest of the vegetables. Add the salt, pepper, chocolate extract and coriander, mixing well.
5. Scatter the avocados, pour over the vanilla dressing and mix well.

Vanilla and Lime Dressing: 

1. Whisk all the ingredients together to make a smooth dressing.
2. Garnish with toasted nuts or sesame seeds.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.