Ingredients

200g cherry or grape tomatoes, quartered
1 eschalot, halved, thinly sliced
2 tablespoons olive oil, plus extra to brush
1 tablespoon red wine vinegar
4 fresh corn cobs, husks removed
1/2 cup basil leaves
1/4 cup flaked almonds, toasted

Step 1

Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.

Step 2

Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.

Step 3

Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.

Step 4

Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.

Step 5

Divide the corn among plates, top with salad and serve immediately.