Peel the husks and fibres away from the sweetcorn cobs and discard. Slice a sliver from the base of each cob so it can stand upright. Stand a cob in a large shallow bowl and run a sharp knife down the sides to remove the kernels. Repeat with the other cob. Peel and grate or crush the garlic clove.

Place a dry frying pan on the hob for a few mins. When warm, drizzle in 1 tbsp olive oil and add the sweetcorn kernels with a large pinch of salt, cumin seeds and a pinch of cayenne pepper. Toast for 4 mins, tossing the pan regularly till most of the kernels are golden.

Add the garlic and cook for a further 1 min, stirring. Tip the cooked corn, garlic and cumin into a large bowl to cool. Tip in the quinoa and use a fork to fluff it up.

While the corn is cooling, peel the onion and add it to a small bowl. Halve the lemon and squeeze the juice from half over the onion. Season with a pinch of salt and set aside to lightly pickle.

Chop the tomatoes into 2cm-thick cubes. Add to the bowl with the corn. Halve the avocado and scoop out the flesh with a spoon, discarding the stone. Cut the avocado into chunks of a similar size to the tomato. Add them to the bowl. Squeeze the juice from the remaining half lemon over the avocado and lightly toss together. This will stop the avocado browing.

Finely chop the coriander stalks and roughly chop the leaves. Tear the basil leaves. Add the herbs to the bowl. Drizzle in ½ tbsp olive oil and add some salt and pepper. Toss together. Taste the salad and add more salt or pepper if you think it needs it, then serve.