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.
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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.