Grilled Corn Salad with Cilantro Vinaigrette

Grilled Vegetables

• 15 g olive oil
• 3 sweet corn cobs, husks and silks removed
• 2 zucchini, halved lengthwise, seeds removed (see Tip)
• 1 red bell pepper, stem and seeds removed, halved
• 2 jalapeño peppers, stems and seeds removed
• ½ tsp salt
• ½ tsp ground black pepper

Cilantro Lime Vinaigrette

• 200 g olive oil
• 30 g fresh cilantro, leaves and tender stems
• 2 garlic cloves
• ½ tsp salt
• ¼ tsp ground black pepper
• 115 g lime juice, plus 1 extra lime, cut in wedges, to serve
• 30 g Dijon mustard
  of 30 g wholegrain mustard
• 30 g agave syrup