Shrimp and Roasted Corn Salad

To prepare the corn, heat the griddle pan and cook corncobs until charred all over. This will take about 40 minutes. Then remove husks and discard. Cut kernels from cobs and set aside.

For the bell peppers, you can buy roasted bell peppers, or to roast them at home: Slice them lengthwise and cut out to core with the seeds. Line a baking tray with baking foil and place the peppers cut side down. Place under the grill grill in the oven until the skin is completely black (about 20-30 minutes). Then transfer to a bowl, cover with cling film and leave to rest for 10-15 minutes. This will help to loosen the skin and it will peel easier.

Heat a little olive oil in the pan and quickly cook the shrimp; set aside.

For the dressing, whisk together vinegar and oil, season with salt and pepper. Just before serving, add coriander and chilli.

To serve, mix all the salad ingredients, spoon some dressing on top and enjoy.