Charred Corn Salad with Feta, Avocado & Hot Honey Dressing

1. Heat olive oil in a large non-stick frypan over medium-high heat. Add the corn, paprika, and cumin. Cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred and fragrant. Set aside to cool slightly.

2. In a small bowl, whisk together the olive oil, hot honey, lime juice, salt, and pepper. Taste and adjust as needed

3. In a large bowl, combine the rice, charred corn, cucumber, spring onion, avocado, dill, chives, and half the feta. Gently toss to combine. Drizzle over the dressing and toss lightly. Transfer to a serving bowl and top with the remaining feta and roasted almonds.

4. To make it a meal: This is perfect with a simple protein - think tuna, shredded chicken (even rotisserie), boiled eggs, or a scoop of cottage cheese!