Barbecued mushrooms with baby corn salad

Method

• 1
  Bring a large saucepan of water to the boil. Add the baby corn and cook for 2 minutes or until just tender. Use a slotted spoon to transfer the baby corn to a heatproof bowl. Add the potatoes to the pan and cook for 10 minutes or until tender. Drain. Halve.
• 2
  Combine the baby corn, potato and shallot in a bowl. Place the lemon juice, sweet chilli sauce and oil in a screw-top jar and shake to combine. Pour over the potato mixture. Season with salt and pepper and combine. Set aside to cool.
• 3
  Meanwhile, preheat a barbecue flatplate or large frying pan over medium-high heat. Spray the stem side of the mushrooms lightly with olive oil spray. Cook on barbecue, stem-side down, for 3 minutes. Spray with olive oil spray. Turn and sprinkle with the feta. Cook for a further 3 minutes.
• 4
  Add the coriander to the potato mixture and gently toss to combine. Divide the mushrooms among serving plates and sprinkle with lemon rind. Serve with the potato salad.