Biggie Smalls' barbecued corn salad

Method

Smoked almond vinaigrette

1. In a mortar and pestle roughly crush almonds. (Only a small amount at a time to ensure they do not become too fine.)

2. Combine almonds, olive oil, shallots, sweet paprika and vinegar. Store until required.

3. Just before using the vinaigrette, add the chives. 

Corn salad

 1. Grill the corn cobs husk on) for 10 minutes,turning the cobs as you go.

2. Remove husks and continue to char-grill until you have a nice even colour.

3. Cut the corn off the cob, leaving a mix of single kernels and square pieces.

4. Fry the puffed corn in oil until it's crunchy and add to the barbecued corn pieces.

5. To the corn mix, add the onion, chives and lemon juice and season with salt and pepper. Mix through the spinach leaves and add the smoked almond dressing right before serving. Mix well.