Green goddess & trout salad

Method

Serves 4 as part of larger meal. (This recipe was created by Tom Walton for Delcado/Delroy Orchards.)

For the green goddess dressing, mix the ingredients in a blender to a smooth consistency and season to taste.

Preheat a grill plate or BBQ and cook the corn for 10 to 12 minutes until nicely charred. Cool, then cut off the cob.

Arrange the lettuce wedges over a large platter. Place the sliced avocado, corn, trout and radishes over the top. Drizzle with a little olive oil and season with salt and pepper.

Scatter with the basil and spoon over a desired amount the green goddess dressing, serving the rest on the side with lemon wedges.