Cook the pearl couscous

• Bring salted water to a boil in a saucepan and cook the pearl couscous until tender.
• Drain and rinse under cold water, then set aside to cool.

Pan-grill the corn

• Heat a frying pan over high heat.
• Add the corn kernels and cook until charred in spots, stirring occasionally.

Make the white wine vinaigrette

• Whisk the olive oil, white wine vinegar, Dijon mustard, honey and grated garlic in a bowl.
• Season with salt and black pepper.

Assemble the salad

• Combine the cooled couscous, grilled corn, halved cherry tomatoes, mini bocconcini and torn basil in a large bowl.
• Pour over the vinaigrette and toss gently.
• Fold in the diced avocado.

Chill and serve

• Refrigerate the salad until cold, then serve.