This fresh and lively summer salad is the perfect companion to your next barbecue, party or family gathering, and works well as a tasty side or main dish.
- Preheat a barbecue or chargrill on high. Cook corn, turning often, for 15-20 minutes or until charred and tender. Use a long sharp knife to remove the kernels.
- Meanwhile, cook speck in a frying pan over high heat for 5 minutes or until golden. Drain on paper towel. Blanch peas in boiling water for 1 minute. Drain and refresh. Combine the aioli and vinegar.
- Arrange tomato on a large plate. Top with speck, peas and capsicum. Top with corn and drizzle over the dressing. Sprinkle with mint.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set