Charred corn crispy salad bowl with hot honey dressing

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1. To prepare the dressing, put all the ingredients into a small saucepan. Gently bring to the boil then simmer for 10 minutes until the dressing reduces by a third. Take off the heat and allow to cool. Then transfer to a small squeezy bottle.
2. Meanwhile, char the sweetcorn; pat the sweetcorn dry on some kitchen paper and heat up a non-stick frying pan on a high heat. When hot reduce the heat and add the sweetcorn. Heat for 2 minutes without stirring until the sweetcorn chars then turn over and repeat for a further 2 minutes. Set aside on a plate to cool.
3. Cook the Whitby Wholetail Breaded Scampi as directed on the pack.
4. To assemble the salad, fill a deep serving bowl with the spinach leaves then top with the grains. Arrange the sweetcorn, avocado and grated carrot on top then finish with a drizzle of the dressing, a sprinkling of nigella seeds and some lime wedges.