The great thing about a chopped salad is that it's all meant to be eaten with a fork. Therefore, the best thing to do is to eat all the ingredients the same size; if you can't barbecue your corn, you can roast it in a hot oven to scald the kernels or just use it boiled. I grill it on the barbecue because I like a smoky flavour in the salad.

You can also use a leg of lamb for this recipe, but I do prefer the shoulder as it stays moist due to the fat coverage. I also find the leg sometimes to be a little stringy when cooked for a long period.

This galette is delicious served warm from the oven, or at room temperature for a picnic. When the pastry cools it firms up and it's then easier to hold firmly in your hand.