for 4 people

Corn

3	cooked corn cobs, corn kernels removed from the cob (yields approx. 500 g)
1 tbsp	olive oil
½ tsp	salt

Gazpacho

½ tbsp	olive oil
2	onions, finely chopped
2 ½ dl	sour buttermilk
1 dl	water
1	organic lemon, use grated zest reserved 2 tbsp of juice
¾ tsp	salt

Burrata

125 g	burrata, torn into pieces
1 tbsp	olive oil
¼ tsp	chilli flakes
¼ tsp	salt

How it's done

Corn

Set aside 4 tbsp of sweetcorn kernels. Heat the oil in a non-stick frying pan. Add the sweetcorn and stir fry for approx. 5 mins. Remove, place in a blender, season with salt.

Gazpacho

Pour the oil into the same pan, reduce the heat. Add the onions, sauté for approx. 5 mins. Remove, add to the sweetcorn along with the buttermilk and all other ingredients up to and including the salt, puree, leave to cool. Cover and refrigerate for at least 2 hrs.

Burrata

Place the burrata, oil, chilli and salt in a small bowl with the reserved lemon zest, gently crush with a fork.

To serve

Plate up the gazpacho, top with the burrata and reserved sweetcorn kernels.

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