6 dark-fleshed plums, halved and stoned
2 ears corn
1 cucumber
4 sticks celery, peeled with a potato peeler
100g good-quality blue cheese
handful of dill, roughly chopped
2 cups lettuce
2 tablespoons lemon juice
4 tablespoons cider vinegar
½ cup of cider
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
1 teaspoon minced shallot
pinch sugar
1 cup of good olive oil

The mustard dressing recipe is from Cara, my wife. It’s a simple dressing, great to have in the fridge on standby for all salads.


1.Fire up a charcoal barbecue and get it nice and hot.
2.Grill the plums to get a nice colour and place in a salad bowl.
3.Put the corn on the barbecue with the husks on, cook until the husks are blackened, then put aside to cool slightly.
4.Once cool, de-husk the corn and use a sharp knife to shave the corn off the cob.
5.Cut the cucumber lengthways, scrape out the seeds and dice into big chunks.
6.Blanch the celery for 1 minute in boiling, salted water then dice into big chunks.
7.Crumble the blue cheese.
8.Mix all the salad ingredients together with the dressing.
10.Place all ingredients in a large jar, put the lid on and shake up.

Recipes & food styling Ben Bayly / Photography Sam Stewart

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