Heat your oven to 240°C/Fan 220°C/Gas 9.
Break the cauliflower into small florets and chuck into a bowl. Toss with 1 tbsp oil and season. Tip onto a baking tray and roast in the oven for 15-20 mins, or until nicely coloured on the outside.
Remove the leaves and silks from the sweetcorn cobs. Stand the cobs upright and run a knife down them to slice off the kernels.
Heat 1 tbsp oil in a large frying pan over a high heat. Add the sweetcorn kernels along with a pinch of cayenne powder (be careful as this spice is hot). Fry the kernels till they start to brown.
Spoon the yogurt into a bowl to make the dressing. Roughly chop the chervil leaves and stir through, along with 1 tbsp oil and plenty of seasoning. Taste and adjust the seasoning if you think it needs it.
Drain and rinse the aduki beans, then transfer to a large bowl. Add the spinach leaves, sweetcorn and cauliflower florets.
Tip in half the dressing and toss together. Pile the salad onto a couple of plates. Top with more dressing and another pinch of cayenne pepper if you like.