Cucumber + Roasted Corn Salad from The Flavor Equation by Nik Sharma

Ingredients

• 1 tsp red chilli flakes, such as Aleppo, Maras, or Urfa
• ½ tsp ground black pepper
• Fine sea salt
• 1 tsp honey
• ¼ cup [60 ml] extra-virgin olive oil (can be debittered, see case study)
• 1 tsp black mustard seeds
• ¼ cup [60 ml] sherry vinegar
• 1 tsp fish sauce
• 2 Tbsp cilantro or flat-leaf parsley leaves
• 2 Tbsp pepitas (pumpkin seeds)
• 1 sweet corn cob (8 oz [230 g])
• 1 Tbsp extra-virgin olive oil
• 1 English cucumber (12 oz [340 g]), diced
• 1 shallot (2 oz [60 g]), thinly sliced