Once cool, use a knife to remove the sweetcorn from the cob and transfer to a large bowl. Then chop all the remaining items (excluding the avocado) and add to the bowl and mix.

For the yellow courgette salad, peel the courgette in ribbons using a potato peeler.

Heat a tbsp olive oil in a pan. Finely slice the garlic and add it to a pan over a medium heat. Sizzle it but don’t let it burn. When golden, add the broccoli with some seasoning and cook on a low heat until tender (but still crunchy). I covered the pan with a lid for a couple of minutes.

Once cooked, remove from the heat and leave to cool. Then mix with the courgette ribbons and seasoning and arrange on a plate.