Ingredients

The following ingredients have 5 Servings
  • 100g smoked almonds
  • 200ml extra virgin olive oil
  • 5 medium shallots, very finely diced
  • ½ tbsp of sweet paprika
  • 150ml Forum cabernet sauvignon vinegar
  • ½ bunch chives, very finely chopped
  •  
  • 2 corn cobs, husk on
  • oil, for frying
  • 25g fried puffed corn
  • 1 shaved red onion, finely sliced
  • 5g chopped chives batons
  • 20ml fresh lemon juice
  • salt and pepper
  • handful of baby spinach leaves
  • 125 ml smoked almond vinaigrette

Instruction

  • <p><strong>Smoked almond vinaigrette</strong></p> <p><strong>1.</strong>&nbsp;In a mortar and pestle roughly crush almonds. (Only a small amount at a time to ensure they do not become too fine.)</p> <p><strong>2.</strong>&nbsp;Combine&nbsp;almonds, olive oil, shallots, sweet paprika and vinegar. Store until required.</p> <p><strong>3.&nbsp;</strong>Just before using the vinaigrette, add the chives.&nbsp;</p> <div></div> <p>&nbsp;</p> <p><strong>Corn salad</strong></p> <p><strong>&nbsp;</strong><strong>1.&nbsp;</strong>Grill the corn cobs&nbsp;husk on) for 10 minutes,turning the cobs as you go.</p> <p><strong>2.</strong>&nbsp;Remove&nbsp;husks&nbsp;and continue to char-grill until you have a nice even colour.</p> <p><strong>3.&nbsp;</strong>Cut the corn off the cob, leaving a mix of single kernels and square pieces.</p> <p><strong>4.&nbsp;</strong>Fry the puffed corn in oil until it's crunchy and add to the&nbsp;barbecued&nbsp;corn pieces.</p> <p><strong>5.&nbsp;</strong>To the corn mix, add the onion, chives&nbsp;and lemon juice and season with salt and pepper.&nbsp;Mix through the spinach leaves and add the smoked almond dressing right before serving. Mix well.</p>