Put the corn cobs in a pot of salted water and bring to the boil. Then simmer for about 10 mins until the corn is cooked.

Preheat the grill to medium high.

Brush the corn cobs with some olive oil and grill all sides of the corn until nicely roasted. Slice the corn of the cob and set aside.

Marinate the chicken breast in the chilli sauce for 5 mins then grill for a few mins on each side or until cooked through but not dry. Slice the chicken breast and set aside.

Assemble the salad with the rocket, tomatoes, grapes, avocadoes, chilli, spring onions, chicken and sweet corn.

Make the salad dressing by mixing together the yoghurt, lemon juice to taste, olive oil and coriander. Adjust seasoning and drizzle the dressing over the salad before serving.