ROASTED CORN AND BEETROOT BOWL

method:

• Heat a griddle pan to a medium heat. Mix the avocado oil, smoked paprika and a pinch of salt and freshly ground pepper in a bowl. Brush the spiced oil evenly over both corn on the cobs. Wrap them in foil and griddle them, rotating now and again for 20 minutes or until cooked. Unwrap the corn, let it cool, then use a knife to cut the corn away from the cob.
• Put the raspberries in a pan with two tablespoons of water, the lemon juice, grated ginger, apple cider vinegar and the olive oil and simmer over a low heat. Mash down the berries to form a purée and put this to the side to cool.
• Grate the beetroot into a bowl with the rocket and mix with half the dressing. Sprinkle over the toasted corn and pumpkin seeds, and top with the rest of the raspberry vinaigrette.