Mustard creme fraiche:
1 cup creme fraiche
2 tsp wholegrain mustard
1/2 tsp salt
Freshly ground black pepper to taste
Juice of 1 lemon
3 sweetcorn
3 capsicums - red, yellow or orange
16 green beans
2 or 3 courgettes, depending on size
Extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Baby spinachleaves
Fresh basil
To make the sauce: whisk ingredients together in a bowl. Taste for
seasoning then transfer to a serving dish.
Boil a pot of salted water to pre-cook the corn. Heat the barbecue.
Prepare the vegetables. Remove the husks from the corncobs and chop each into four. Cook in the boiling water for five minutes then drain.
Slice the capsicums into sections and remove the seeds. Top and tail the
beans. Slice the courgettes.
Drizzle enough oil to lightly coat the barbecue, then pile on the vegetables. Season then leave for three to five minutes or until
lightly coloured.
Toss and continue to cook for another five minutes. Turn off the heat then toss through the baby spinach leaves and basil before serving with the mustard creme fraiche sauce.
