Caribbean Chicken & Charred Corn Salad

While the veggies are roasting, slice the kernels off the corn cob. Roughly chop the tomato. Thinly slice the cucumber into half-moons. Finely chop the long red chilli (if using). Zest the lemon to get a good pinch, then slice into wedges.

Heat a medium frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.

In a medium bowl, combine the mild Caribbean jerk seasoning, a good pinch of salt and a drizzle of olive oil. Add the chicken thigh and toss to coat. Return the same frying pan to a mediumhigh heat and add a drizzle of olive oil. Cook the chicken, turning, until golden and cooked through, 10-14 minutes.

TIP: Don't worry if the spice blend burns a little in the pan, this adds to the traditional flavour!

While the chicken is cooking, combine the garlic aioli with a generous squeeze of lemon juice in a small bowl. Set aside. Add the tomato, cucumber, mixed salad leaves and long red chilli (if using) to the charred corn. Add the lemon zest, the white wine vinegar and a drizzle of olive oil. Season to taste and toss to combine.