Charred Corn, Chorizo and Almond Salad | Fast Ed
Preparation time: 10 minutes Cooking time: 10 Serves: 4-6 1 Toss the corn in half the olive oil, then cook over a moderate barbecue flat plate for 10
Ingredients
- 4 ears corn
- ½ cup extra virgin olive oil
- 2 chorizo sausages, finely sliced
- 1 piquillo peppers, finely sliced
- ½ cup blanched almonds, toasted and chopped
- 1 bunch parsley leaves
- 1 bunch Thai basil leaves
- 2 tsp Baharat spice mix
- 2 tsp sherry vinegar
- ½ bunch rosemary leaves, finely chopped
- sea salt flakes and freshly-ground black pepper
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