[BBQ] BBQ Chicken & Herby Butter Corn

While the wedges are baking, bring the butter to room temperature. Halve the cherry tomato medley. Cut the corn cob in half. Roughly chop the parsley and finely slice the chives. In a small bowl combine the butter, parsley, chives and a generous pinch of salt and pepper. Set aside. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the diced bacon and cook until golden, 3-5 minutes. Transfer to a bowl and set aside.

In a large bowl, combine the 1/2 chicken, Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper. When the BBQ is hot, add the chicken, skin side down and close the lid. Cook until charred, 15-20 minutes. Turn the chicken over and cook until charred and cooked through, 10-15 minutes. Set aside on a plate to rest and cover to keep warm. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken. TIP: The chicken is cooked when it is no longer pink inside.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the chicken skin side down and cook until browned, 4-5 minutes each side. Transfer the chicken to an oven tray lined with baking paper and roast until cooked through, 25-30 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

Meanwhile, add the corn to the BBQ and grill, turning regularly, until charred and cooked through, 10-15 minutes. Transfer to a plate and place the herb butter onto each corn cob, allowing it to melt. Cover to keep warm.

No BBQ? Boil a kettle of water. Add the corn to a saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain.

In a medium bowl, combine the spinach and rocket mix, crumble in the goats cheese, cherry tomatoes and the balsamic vinaigrette dressing.