Ingredients

Method

• 4 cobs sweetcorn
• 1 x 60 g tub Woolworths grated hard cheese
• 50 g mixed sesame seeds
• sea salt and freshly ground black pepper, to taste
• 400 g free-range mini skinless chicken breasts
• 2 T olive oil
• 4–6 sticks celery, finely sliced
• 1 red onion, finely diced
• 10 g fresh mint
• 2 avocados, halved
• green chillies, sliced, for serving
For the dressing:
• 2 T olive oil
• 1-2 limes, zested and juiced
• 1 T runny honey
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the grill to high. Slice the corn kernels off the cob, arrange on a baking tray, cover with the cheese and bake until the cheese has melted and the corn is golden and crispy. Toss occasionally. This should take 5–8 minutes. Take care not to let it burn as the cheese will turn bitter.

2. Mix the sesame seeds with a pinch of salt. Toss the chicken fillets in the sesame seeds and pat on to coat to make a crust. Fry the chicken strips in a pan in a little oil until golden and cooked through.

3. To make the dressing, whisk all the ingredients together, adjusting to your taste.

4. Toss the celery, onion, mint, chicken and cheesy corn together and serve with the avocado and chillies.