Lifestyle
Photos by Billy Law
Serves 4 as a side
Instructions:
- Cook the bacon in a non-stick frying pan over medium–high heat for 6–8 minutes, turning occasionally until browned and crisp. Transfer to a chopping board and cut into pieces.
- Preheat a barbecue grill to medium. Brush the corn with a little oil and cook on all sides until just charred and the kernels are tender. Remove, cool and cut off the kernels.
- Combine the kale, tomato, avocado, corn, spring onion and chili in a large salad bowl.
- Except for the oils, place the dressing ingredients in a small food processor and blend well. Combine the oils in a jug. With the motor running, pour in the oils in a slow steady stream until the mixture has thickened. If the dressing is too thick, just add a small amount of warm water. Season to taste.
- Lightly toss the salad ingredients with the dressing, scattering the bacon pieces and toasted pepitas over the top.
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