Sweet corn, avocado, pickled cucumber salad with chilli lime marinated cheese
Late summer salads should all be as easy as this. Cook and pickle the ingredients early in the cool of the day, and finish it just before eating. Do make the coriander dressing at the last minute to keep the green vibrant.
4 baby cucumber
½ cup apple cider vinegar
2 tablespoons sugar
1 teaspoon sea salt
1 small clove garlic
1 small bunch coriander
½ jar Clevedon Buffalo Co chilli and lime marinated buffalo cheese (approx 3-4 cubes)
3 cobs corn, shucked
2 avocados
2 tablespoons pumpkin seeds
1 red or green chilli, finely sliced for garnishing
Thinly cut the cucumber lengthwise using a vegetable peeler or a mandolin and put into a bowl. Put the vinegar, sugar and salt in a small saucepan and bring to the boil. Simmer until the sugar dissolves. Pour the hot pickle over the cucumber and set aside for 30 minutes to cool, stirring occasionally. Drain before using, reserving ¼ cup of the pickling liquid.
For the dressing, blitz the reserved pickling liquid with the garlic, the coriander (stems and leaves) with a stick blender (or food processor) until smooth. Add 3 tablespoons of oil from the jar of marinated chilli and lime buffalo cheese. Blitz to combine, season to taste with salt and pepper.
Cook the corn in boiling salted water until tender 2-3 minutes. Drain and when cool slice down the cob lengthwise to remove the kernels, trying to keep the pieces intact.
Quarter the avocados, and slice.
In a dry pan toast the pumpkin seeds for a few minutes until golden.
Arrange the cucumber, corn and avocado on a platter. Drizzle over the dressing, break up the cheese and scatter with the pumpkin seeds and sliced chilli to garnish.