Avocado and Prawns Salad
20th February 2018
Tomato with Pancetta
26th September 2018
Ingredients
- 4 Shuck corn
- 20 grams flat leaf parsley leaves chopped
- 1 garlic clove crushed
- 1 small shallot finely diced
- 1 tbsp red chilli flakes crushed
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- Himalayan Crystal Salt
Servings: people
Instructions
- Shuck corn (remove husks) and remove silk.
- In a bowl, mix together the sauce ingredients.
- Pour some of the source on the corn and leave to marinate for 2 hours. Leave the rest of the sauce for serving
- Place directly over heat on medium-hot
- Rotate when dark spots appear and kernels deepen in colour( about 10 minutes in total)
- Once it is is finish put the rest of the source on top and enjoy!
