A warm and incredibly flavoursome dish this, the two iterations of cooked corn, and the avocado, the feta and that lovely zesty dressing, all go together incredibly well. Sadly, this is not a salad that lasts overnight, or even for a few hours; the popcorn collapses pretty quickly, and becomes tough and chewy, which is why it's added at the very last minute.

Salad:-

20g popping corn

1 tsp chipotle powder

4 corn on the cobs

200g feta, crumbled

handful mint finely chopped

2 avocados, sliced

Dressing:-

1 dstspn chives, finely chopped

1 medium sized fresh chilli - the semi hot varieties

2 tbspns extra virgin olive oil

½ tspn agave syrup

Juice of 1 lime

• To make the dressing, scorch the chilli with a kitchen torch, or char it in a hot, dry frying pan. Let it cool briefly, then halve, discard most of the seeds, and chop the charred flesh. Whiz well with the rest of the dressing ingredients, set aside

• Get the frying pan good and hot again. Rub the corn cobs with a little olive oil, season and put them in the pan. Cook for about 20 minutes, turning frequently. How fast they cook depends on type and age of corn cob, of course

• When the corn is cooked, and nicely scorched too, allow to cool for a bit, then stand each cob up on your chopping board and cut the kernels off, slicing downwards with a sharp knife. Discard the cores, and put the kernels in to a large serving bowl. Add the mint and two, maybe three teaspoons of the dressing. Then gently combine with the feta and avocado. You may want to add more dressing at this stage

• Get a saucepan with a tight fitting lid good and hot with a tablespoon of olive oil. Add the popping corn and put the lid on immediately. It’ll start to pop fairly quickly; once it’s nearly done, take it off the heat and leave with the lid on till it stops altogether. Tip it out into a bowl and season with salt and chipotle powder. Then pour it over the rest of the salad, so it’s covered with a thin layer of popcorn, and serve