Corn, Tomato, Potato & Baby Spinach Salad

Ingredients

• 2 corn cobs, hull removed
• 1 tomato, chopped
• 2 medium potatoes, cut into thick chip style
• 1 handful baby spinach leaves
• 3 tbsp. balsamic vinegar
• 2 tbsp. maple syrup
• Spray of olive oil
• Salt and pepper to taste

Method

1. 1Preheat BBQ or griddle pan.
2. 2Spray potatoes with olive oil. Place on BBQ grill and cook for 15 mins, keep turning, you want grill mark on all sides.
3. 3Spray corn cobs with olive oil. Grill for 10 -12 minutes, turning every couple of minutes so all sides are cooked. Take off, and with a sharp knife slice the kernels off the cob, set aside.Remove potato from grill when cooked.
4. 4Lay spinach on plate, evenly. Place potato on top, gently scatter corn around plate, then add the tomato, and season with salt and pepper.
5. 5In a small bowl or cup mix the maple syrup and balsamic vinegar. Drizzle over the salad.
6. 6Serve with grilled chicken or steak.