SERVES: 6 – 8 AS A SIDE

METHOD

1. For the mayonnaise, combine all the ingredients together in a small bowl, stirring to combine. Set aside until required.

2.  Bring a large pot of water to the boil, add diced potato and cook for 3-4 minutes or until tender. Drain and place in a large mixing bowl with half the mayonnaise, tossing until well coated. Leave to cool.

3. Bring a medium pot of water to the boil. Add sweetcorn and cook for 3 minutes, remove from heat and pat dry with kitchen paper. Heat a barbecue or chargrill pan to high, spray corn with oil and chargrill for 3-4 minutes on each side or until chargrilled. Remove from heat and allow to cool before removing kernals. Set aside until required.

4. Heat olive oil in a non-stick frying pan over a medium heat. Add bacon and cook for 4 minutes or until golden, stirring occasionally. Place bacon on a plate covered in kitchen paper.

5. To assemble salad, add remaining mayonnaise to potatoes with half the corn, bacon, red onion, cherry tomatoes and avocado, tossing until well coated. Place potato mixture in a serving bowl and scatter over remaining corn, bacon, red onion, cherry tomatoes, avocado and coriander.

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