This quick and tasty salad brings together the best of summer produce,keeping things light and bursting with flavour.You can customise this recipe to any ingredients that are in season,this time I made the most of sweet juicy corn on the cob and bright yellow tomatoes.Keep it light with a lemon or vinaigrette style dressing.

Ingredients:

250g short pasta

1 x cob of corn

1 x punnet cherry tomatoes,halved

3 x spring onion,thinly sliced

½ red onion,peeled,thinly sliced

1 x medium zucchini,peeled into ribbons

100g mixed leaves (optional)

1 x teaspoon seeded mustard

1 x lemon,halved

Method:

1. Bring a medium size pot of water to the boil.Add pasta and cook according to packet directions.Drain well,toss with a drizzle of oil olive and set aside to cool.
2. Heat a fry pan over medium heat with a drizzle of oil,grill corn on all sides until slightly charred.Remove from heat and when cool enough to handle use a serrated knife to remove kernels from the cob.
3. Combine all ingredients except lemon in a bowl.Season well with salt and pepper and dress with 1-2 tablespoons of olive oil and a good squeeze of lemon.

Serves 3-4

TIPS:

• Grilling the corn on the cob gives it a nice smoky flavour and increases the sweetness
• Zucchini is great in a salad,it can be sliced thinly if you don't have a peeler,or cut into a small dice
• Toss through some grilled chicken,steak or a hard-boiled egg for some added protein
• This recipe makes a great lunch on the road.Make fresh in the morning before you leave camp

SUBSTITUTES:

• Canned corn will also work,drain well and toss in some olive oil in a hot pan to dry it out a little
• Use any fresh tomatoes you can find,mix up the colours for added variety and flavours
• Cucumber can be used in place of zucchini