Serves 4

• 500g baby potatoes, parboiled
• olive oil
• 1 tsp smoked paprika, toasted
• sea salt and black pepper

For The Salad

• 2 corns on the cob
• 300g fine French beans, blanched
• 100g baby spinach
• 100g goat’s cheese, sliced

For The Dressing

• 50g basil pesto
• ½ cup buttermilk
• 1 tsp sugar

1 Halve the parboiled potatoes and toss with olive oil and paprika.
2 Heat a griddle pan; cook potatoes until soft. Remove, set aside; season.
3 Griddle the corn until charred and cooked. Slice into rounds, toss with beans, baby spinach and goat’s cheese. Add the potatoes.
4 For The Dressing Whisk together all the ingredients.
5 To Serve Serve salad drizzled with dressing.

Text and image: Fairlady