Corn and chicken salad

Method

1. Soak 3 lengths of kitchen string in warm water for 15 minutes. Meanwhile, peel back the husks of the corn, leaving the leaves attached at the base. In a small bowl, blend the butter, harissa, lemon zest and parsley. Season well and smear all over the corn-on-the-cobs, then re-cover with the leaves and tie string around each cob.
2. Preheat a griddle until hot, then griddle the corn in their husks, turning, for about 15-20 minutes until blackened all over. Remove from the heat and set aside. Brush the chicken breasts with the olive oil, season generously with salt and pepper and a good pinch of cayenne pepper, then griddle for 2-3 minutes on each side. Set aside.
3. Mix the red pepper, avocado and lamb’s lettuce in a salad bowl. In a small bowl, whisk the lemon juice with salt and pepper, then whisk in the extra-virgin olive oil. Pour the dressing over the salad and toss together. Slice the chicken into strips and add to the salad.
4. Remove the string and husks from the warm sweetcorn and, using a sharp knife and cutting the length of the cob, carefully strip off the kernels and add to the salad. Toss well to combine, sprinkle over the chives and serve immediately.