Grilled Pineapple and Corn Salad with Creamy Citrus Dressing

GF RSF 
Serves: makes 8-10 extra thicc balls

Ingredients:
FOR THE SALAD
4 thick fresh pineapple rings
1 ear of corn, husk removed
1 tbsp olive oil
1 ripe avocado, halved 
1/2 cup pepitas, lightly toasted
1 cup fresh blueberries
2 to 3 cups mixed baby salad greens (cos, rocket, baby spinach)

FOR THE CREAMY SUMMER DRESSING (Hand Blender Friendly)
1/2 cup fresh orange juice (about 1 large orange)
1/4 cup fresh lemon juice
2 tbsp full-fat yoghurt 
1/4 cup fresh parsley, loosely packed
2/3 cup extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp minced red onion
Generous pinch of sea salt

TO SERVE
Fresh baby parsley or mint, to scatter (optional) 

Method:

To make the dressing, chuck everything except the yoghurt in a jug. Blitz with the Braun Stick Blender until bright and well combined. Now add in the yoghurt and gradually blitz until slightly thickened, being mindful it doesn’t split. Pop it in the fridge while you grill the goods.

Preheat the Braun Multi Grill plate to medium-high. Lightly brush your pineapple slices and corn with olive oil. Chuck the pineapple onto the grill, cook for 2-3 mins each side until you get lovely golden char lines. Roll the corn around on the grill for about 5 mins total, getting some nice blistering and colour. Set both aside. Once the corn has cooled slightly, slice the kernels off the cob.

To plate up the salad, start with a bed of fresh greens across two bowls or one big platter. Add two pineapple rings per bowl. Divide the grilled corn, blueberries, pepitas, and avocado slices between them. Drizzle generously with your zesty citrus dressing.

Finish with a crack of black pepper and some fresh parsley or mint.