| 4 | sweetcorn cobs |
| 8 | courgettes — helved lengthways |
| 250 g | baby spinach |
| 100 g | chevin goats milk cheese |
| 1 | lime - zested and halved |
| 15 ml | sugar |
| 5 ml | Dijon mustard |
| 30 ml | fresh coriander - chopped |
| salt and freshly ground black pepper - to taste |
1. Brush the corn cobs with olive oil, then place over hot coals to braai until
charred and tender.
2. Drizzle the courgettes with more oil, season and cook on the griddle until
charred and tender.
3. Place the lime halves (for the dressing), cut-side down, onto the braai and
cook until charred. Squeeze the juice from the limes into a bowl, then add the
rest of the dressing ingredients and whisk well.
4. Cut the kernels off the corn cobs and add them to the dressing, together with
the courgettes and spinach. Toss well, then transfer to a serving platter,
before dolloping on the goats’ milk cheese (optional).
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