date:Apr 28, 2014
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
Method
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.
2. Halve the corn cobs through the core, th