THE BIG GRILL

EVERY BITE OF THESE MINI HOTDOGS BURSTS WITH SALTY-SWEET CHORIZO, THE FRESHNESS OF CRUNCHY CUCUMBER AND A HIT OF JALAPEÑO HEAT

GRILLED CORN COB SALAD

Serves 6

2 cobs corn
1 tbsp olive oil
1 bunch baby or thin asparagus, ends trimmed
1 lemon, halved
4 gem lettuce, ends off, rinsed
200g punnet Solanato cherry tomatoes, quartered
125g Qukes (baby cucumbers), thinly sliced
1 avocado, halved, peeled, cut into wedges
2 tbsp chopped chives

Ranch dressing

½ cup mayonnaise
¼ cup milk
1 tbsp white wine vinegar
1 tbsp chopped dill

Peel corn. Boil in a pot of boiling water for about 5 minutes until tender. Drain. Rub