Ingredients

Step by step

1. Mix together the oil, lemon zest, lemon juice and garlic in a jug and season with salt and freshly ground black pepper. Cook the corn cob in salted boiling water for 5 minutes and set aside.
2. Place the pepper, courgette and aubergine slices in a large shallow dish and pour over half the oil mixture, turning to coat.
3. Cook the vegetable slices and the corn cob around the cooler edges of a hot barbecue for 2-3 minutes on each side or until tender and lightly charred. Cook the chicken style chunks in a metal tray or griddle pan set on the hot barbecue, turning frequently until heated through. Alternatively, cook everything, in batches, in a preheated cast iron griddle pan.
4. Toss the warm vegetables and chicken style chunks in a serving bowl with nearly all the rocket. Cut the kernels from the corn cob and scatter over the salad. Drizzle over the rest of the dressing. Finely chop the rest of the rocket and mix with the mayonnaise, season with pepper and serve with the warm salad.

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