Grilled corn and capsicum salad with vinaigrette

Salad

3	Red capsicums (Main)
4	Corn cobs (Main)
1 serving	Olive oil
3	Spring onions
¾ cup	Fresh coriander

Vinaigrette

⅓ cup	Olive oil
⅓ cup	White vinegar
1 tsp	Wholegrain mustard
1 clove	Crushed garlic

Directions

1. Preheat a ridged frying pan or a ridged barbecue plate.
2. Brush the corn and capsicums with a little oil. Cook, turning frequently, until slightly charred. The capsicums will take longer to cook, about five minutes.
3. Cut the cooked corn into 3cm rounds. Place in a bowl. Halve and seed the peppers, cut into strips and add to the corn.
4. Chop the spring onions and toss together with the corn and peppers. Add the coriander leaves.
5. Whisk the ingredients for the vinaigrette. Drizzle over the warm salad.