With the summer season fast approaching, wow your guests with a summery, showstopping salad. This multi-coloured salad is a great way to add vitamins and minerals to your diet while accompanying barbecued meat and seafood. Serve it in our trifle bowl for an added wow factor

Ingredients

• 1 packet of baby spinach leaves, washed and dried
• 2 x carrots, peeled and cut in half then into 1.5cm pieces
• 2 x corn cobs, cooked and cooled or 2 tins of corn kernels
• 2 x punnets of cherry tomatoes, cut in half
• 1 x fancy lettuce head, shredded into pieces
• 2 x cucumbers, skin removed and sliced into thin slices length-wise
• optional fennel leaf garnish

Method

1. Using a 20cm trifle bowl or any bowl of your choice, start layering your vegetables as follows: add the baby spinach leaves, carrots, corn, cherry tomatoes, lettuce and cucumber.
2. Garnish with fennel leaves.
3. Refrigerate for 30 minutes and serve alongside meat and seafood. You can also add a dressing of your choice on the side.