Sweetcorn and bread salad with smoky vinaigrette

Cook corn and capsicum on a lightly oiled chargrill plate or barbecue over medium heat, turning occasionally until the skin on the capsicum is black and the corn is golden brown. Place capsicum in a plastic bag and set aside for 10 minutes. Cut kernels from cob.

Scrape skin from capsicum, remove seeds and place flesh in a food processor with the tomato, one clove of garlic, vinegar and 50 millilitres of olive oil. Process until smooth then add salt and pepper. Remove to a bowl.

Brush both sides of the bread with extra oil and rub with the remaining cut clove of garlic. Grill until golden on both sides then tear into pieces.

Spoon half the vinaigrette on to four serving plates. In a large bowl, combine corn, rocket, olives, tomatoes and sourdough and toss gently. Divide salad between plates, drizzle with remaining vinaigrette and top with shaved parmesan.