Chargrilled Chicken & Herby-Buttered 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 leaves and finely slice the chives. In a small bowl, combine the butter, parsley and chives, then season with salt and pepper. Set aside. Heat a drizzle of olive oil in large frying pan over a medium-high heat. Cook the diced bacon until golden, 3-5 minutes. Transfer to a bowl and set aside.

In a large bowl, combine the half chicken, Aussie spice blend and a drizzle of olive oil. Season with salt and pepper. When the BBQ is hot, cook the chicken, skin-side down first and lid down, until charred and cooked through, 15-20 minutes each side. Transfer to a plate to rest. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. No BBQ? Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.

Meanwhile, add the corn to the BBQ and grill, turning, 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. 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 & rocket mix, cherry tomatoes and the balsamic vinaigrette dressing. Crumble in the goat cheese and drizzle with the balsamic vinaigrette dressing. Toss to combine.