Summer Salad with Lemon Dressing

Bring a saucepan of salted water to the boil. Blanch each of the vegetables separately and drop into iced water to refresh. Drain and dry on kitchen towels.

Using a sharp knife cut the corn kernels off the cooked corn cobs, trying to keep them in larger pieces.

Dressing: Place all the ingredients in a food processor and process until well combined. Season.

To finish: Slice the asparagus and flat beans in half on the diagonal. Place all the green vegetables in a bowl and toss with the dressing. Add the sweet corn and gently turn to combine. Transfer to a serving platter.

Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, Roast Potatoes with Cherry Tomatoes and Olives and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.