Orzo and grilled corn salad with cannellini beans and feta

Grill the ears of corn and the garlic cloves, turning, until charred all over.

Take the corn and garlic off and let them cool.

In a food processor put the parsley, basil and chives; peel and squeeze out the grilled garlic into it.

Add the lemon zest and juice, a good pinch of salt, the olive oil and the light mayo; blend until smooth.

Cut the kernels off the corn and set aside. Finely chop the chives.

In a large bowl combine the cooked, slightly cold orzo, the corn kernels, the chives, the cannellini beans and the feta crumbled by hand.

Add the dressing and stir very well.

Best made an hour or two before serving, or up to a couple of days ahead; bring to room temperature about half an hour before serving.