INGREDIENTS: (Makes 36 portions)

4 Cobs of Corn (Charred on the grill and cut off the cob)

400g Cherry Tomatoes, cut in half (mix of yellow and red)

½tsp Chilli Paste

2 Onions, fine julienne

4 Cloves of Garlic, minced

500g Chinese Egg Noodles (soaked in veggie stock or just water)

100g Spring Onion, finely sliced

40g Basil, roughly chopped

40g Italian Parsley, roughly chopped

20g Coriander, roughly chopped

20g Mint, roughly chopped

200ml Extra Virgin Olive Oil

2 Lemons, zest and juice

2tbs English Mustard

Salt and Pepper to taste

METHOD:

• Soak the noodles in 3 litres of boiling hot water. (The water may be replaced with any kind of stock you prefer)
• Char the corn on a HOT grill. Cool down and cut off the cob.
• In a large pan, fry off the onions, once caramelized add the garlic and chilli paste. Remove from the heat and allow to cool before assembling the salad.
• Once the onions, garlic and chilli have cooled to room temperature stir in the English mustard, the juice from the lemons and the olive oil. This forms the base of the dressing for the salad.
• Add the charred corn, cut cherry tomatoes and chopped herbs to the salad, season with salt and pepper.
• Toss the corn mixture with the noodles, check seasoning.
• Plate in ramekins, garnish with edible flowers and serve.