Serves 4

4 ears of corn
1 red capsicum
½ red onion, cut in small dice
handful parsley leaves, coriander and mint, coarsely chopped
2 tbsp olive oil
1 egg
1 tbsp apple cider vinegar
3-4 anchovy fillets (optional)
1 clove garlic, peeled
2 tsp lemon juice
1 tsp lemon zest
salt
ground pepper
1 tsp French mustard
2 heads baby cos lettuce
1 tsp salt
1 tbsp balsamic vinegar

Heat barbecue. Discard husks from corn and baste with oil, then barbecue until tender.

Lightly brush the capsicum with oil and barbecue until blistered. When cool enough to handle, peel and cut the flesh into cubes.

Using a very sharp knife, take the corn off the cob and mix with the capsicum in a bowl. Add the herbs and set aside.

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Boil the egg lightly in water with a dash of vinegar. From boiling, time it for 5 minutes, then plunge into cold water. It will not be completely set inside.

Mash together garlic and anchovies, if using, to form a paste.

Peel the egg and mash into to the anchovy garlic paste. Add lemon juice and zest, vinegar and mustard. Add salt and pepper to taste.

Just before barbecuing the cos, combine the dressing with the corn salad.

Discard the outer leaves of the cos and halve the tender hearts lengthways. Sprinkle the cut sides with ¼ teaspoon salt.

Stir the oil and balsamic and brush the cut side of the cos. Press the cos, cut side down, onto the barbecue and cook until well coloured. Turn and cook for one more minute. Remove and place on a serving platter.

Spoon corn over the grilled cos and dot spoons of capsicum jam over it.

for capsicum jam, makes 750g

500g red capsicum
chilli flakes to taste
500g sugar
250ml white wine vinegar
1 tbsp unsalted butter
¾ tsp salt

Cut capsicum into small pieces, or blitz in a processor, but leave it quite chunky. Combine all ingredients and bring to a vigorous boil over high heat. Simmer for 25 minutes or until syrupy and jammy. Either freeze in small quantities or put into sterilised jars. It will keep for several weeks in the fridge and up to six months in the freezer.

This recipe first appeared in the February 2026 issue of SALIFE magazine.