1. Place butter and lime zest in a small bowl, combine when softened for serving (see tip!).

2. Chop sprouts. Dice radish, cucumber, avocado and kiwi fruit. Toss together in a bowl with chilli flakes, lime juice and olive oil, set aside. Wedge remaining lime.

3. Dust salmon fillets with flour, paprika, salt and pepper. Heat a large pan with oil over medium heat. Cook salmon for 3-4 minutes on each side, or until cooked to your liking.

4. Meanwhile, remove husks and silks from corn cobs. Cut corn into thirds and place in a saucepan with cold water and bring to the boil (at this point corn is cooked). Drain,

5. Place all prepared components along with sliced baguettes on a platter and serve at the table.

Tip!
Grate to soften butter quickly.
Cook corn in a pan if preferred.

20g butter
1 lime, zest

salsa
snow pea sprouts (from mixed punnet)
1/3 bunch radishes
1/2 continental cucumber
1 avocado
1 kiwi fruit
1/4 tsp chilli flakes
1/2 lime, juice
1 tbsp olive oil

2 packets salmon fillets
1 tbsp flour (of choice)
1/2 tbsp smoked or ground paprika
1 tbsp oil, for cooking

2 corn cobs

2 wholemeal baguettes

salt and pepper, for seasoning