I am loving simplicity these days – even though my life is far from simple. Two of my favourite summer salad ingredients would have to be lettuce, iceberg lettuce to be specific, and fresh corn. I mean, there is something just so good about some charred BBQ corn. And corn is always a winner with the boys.

They’ll basically eat corn any way they can get it. Fresh corn on the cob, steamed, boiled or BBQed. Tinned corn. Creamed corn. Baby corn. Frozen corn tossed through the fried rice. Popcorn! I know that corn will always be a winner.

Now, this salad does have a blue cheese dressing which might put a few people off. But I love it! And it always reminds me of eating blue cheese with a friend after we would watch the women’s basketball – and the many times she took a little home.

Why not try this quick little salad next time you are planning to have a BBQ.

Recipe: Corn Salad with cheesy dressing

• 4 corn on the cob
• 1 iceberg lettuce
• 1 avocardo
• 4 spring onions
• 30 grams mature cheddar cheese
• 30 grams blue cheese
• 6 tablespoons natural yoghurt
• 1/4 of a clove of garlic
• 2 teaspoons English mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon Worcestershire sauce
• 4 sprigs of fresh coriander

Lightly char the corn on the BBQ and set aside.

Trim and roughly chop the lettuce, and trim and finely slice the spring onions, then add to the bowl.

Break the cheeses into a blender, and spoon in the yoghurt. Peel and add the garlic, followed by the mustard, vinegar and Worcestershire sauce, then blitz until smooth, and season to taste with sea salt and black pepper.

Carefully slice off the corn kernels and add to the bowl. Diced the avocado and add. Pour over the dressing, toss together and pick over the coriander leaves, then serve straight away.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.