This summer salad of chargrilled sweetcorn and turkey has a creamy Peri Peri dressing. This is a great recipe for work lunches and an easy way to use up leftover Christmas Turkey.
Preheat a char-grill pan or barbecue on high heat. Cook corn, turning occasionally, for 10 minutes or until slightly charred. Set aside to cool.
Combine tomatoes, cucumbers, green onions, turkey, cheese and coriander in a large bowl. Slice the corn kernels from the cobs and add to salad mixture.
To make peri peri sour cream dressing, combine all ingredients in a bowl and whisk until smooth. Drizzle dressing over salad and toss to combine.
Peel and chop the avocado and toss with lemon juice. Spoon salad into serving bowls. Top with avocado. Serve with the peri peri sour cream dressing and warm tortillas.
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