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Smoky Summer Salad

20 mins
  • 2 corn cobs
  • 3 peaches, quartered
  • 2 cups rocket
  • 1 cup multi-coloured cherry tomatoes
  • 1/2 red onion, finely chopped
  • 1 avocado, sliced
  • 1/4 cup manchego cheese, shaved
  • 1 bag Smoky Paprika Black Bean Harvest Snaps.

Honey Mustard Dressing

  • 1 1/2 tbsp dijon mustard
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp cider vinegar
  • 1 1/2 tbsp vegetable oil
  • Salt and pepper, to taste
  1. Prepare a grill or griddle pan for medium-high heat. Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Add peaches halfway through cooking corn.
  2. Transfer to a plate and let sit until cool enough to handle.
  3. Cut kernels off the cob.
  4. For honey mustard dressing, place ingredients in a jar and shake well until you can’t see any honey on the base of the jar. Adjust sweet (honey), sour (vinegar) and salt to taste.
  5. In a large serving bowl, toss together corn kernels, grilled peaches, rocket, cherry tomatoes, onion, avocado, cheese and Harvest Snaps. Dress with honey mustard dressing

Featured Product:

Smoky Paprika


The humble black bean became a staple of South American cuisine over 7000 years ...