Vegetable Salad with Herbs

Cut corn on the cob into thick slices. Peel avocado, cut in half, remove pits and cut halves into slices. Brush corn and avocado with a little oil and season with salt and pepper. Cook corn and avocado under a preheated oven broiler, watching carefully, until grill pattern shows (avocado will take less time than corn).

For the dressing, rinse chile pepper, cut in half, remove seeds and finely chop. Peel garlic and chop finely. Mix chile pepper in a bowl with garlic, remaining oil, lemon juice, vinegar, agave syrup and season with salt and pepper.

Rinse herbs, shake dry, pluck off and tear into small pieces. Rinse tomatoes, cut into quarters, remove stalk and dice.