Charred baby corn salad with prunes and mustard

by Pascal Aussignac
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Ingredients

Fruit & Vegetables

  • 100g of Agen prunes, soaked
  • baby corn, 2 punnets
  • 3 courgettes

Store Cupboard

  • 50g of Dijon mustard, or Savora mustard
  • 10 caper berries, large

Oils & Vinegars

  • 10g of olive oil, plus extra to cook the corn

Salad & Fresh Herbs

  • mixed salad leaves, one bag
  • 1 chicory, leaves separated