Charred baby corn salad with prunes and mustard

4
30 minutes

Ingredients

Charred baby corn salad with prunes and mustard

  • 100g of Agen prunes, soaked
  • 50g of Dijon mustard, or Savora mustard
  • 10g of olive oil, plus extra to cook the corn
  • baby corn, 2 punnets
  • 3 courgettes
  • mixed salad leaves, one bag
  • 1 chicory, leaves separated
  • 10 caper berries, large

Method

1
To begin, make the sauce. Blitz the mustard and prunes in a blender, blend in the olive oil in a slow stream and mix in some water to mellow. You should have a coulis-like consistency
  • 100g of Agen prunes, soaked
  • 50g of Dijon mustard, or Savora mustard
  • 10g of olive oil
2
Add a dash of oil and a dash of water to a frying pan and fry the baby corn for a few minutes. Remove from the pan and blowtorch for a ‘barbecue’ effect until evenly charred, then cut in half lengthways
  • baby corn, 2 punnets
3
Use a spiralizer or mandoline to cut the courgette into spaghetti-like threads, focussing on the outside and skin of the courgette and discarding the seedy centre
  • 3 courgettes
4
Mix the courgetti with the salad leaves and add a splash of mustard sauce to the plates. Place the salad on top, then compose the baby corn, chicory leaves and capers around the salad. Serve immediately
  • 1 chicory, leaves separated
  • 10 caper berries, large