Spice up a vegetarian or vegan meal with this flavour-filled side

METHOD:

• Heat oven to 20O°C. Trim the top off the garlic bulbs to reveal the cloves. Season with a pinch of salt and tablespoon of oil, wrap in tinfoil and roast for 35 minutes, until softened and golden. Set aside to cool.

• Place the chipotle in a heat proof bowl, pour over boiling water set aside.
  Cut the corn cobs in half horizontally. Place the cut side down on the board and cut in half, directly down the middle. Place each quarter - cut side down - on the chopping board and slice in 3 vertically, cutting through the centre of the cob. Repeat with the other cob.

• For the sauce: set a saucepan over a medium heat and add the cumin, caraway and sesame seeds. Toast until fragrant and then crush coarsely in a mortar or spice grinder. Transfer to a blender. Pop the roasted garlic out of its papery skins and add to the spices with the drained chipotle chiles, black garlic, salt, lemon juice, cinnamon and preserved lemon. Blend to a paste then slowly add the olive oil to emulsify to a thick paste.

• Heat the oil in a pan over low heat to 80°C (10 mins). If you don’t have a temperature probe, test by dropping in a kernel of corn - if it starts to gently bubble after 15 seconds, the oil is ready. Blanch the corn for 2 minutes.

• Increase the heat of the oil to 180°C (a kernel will turn golden in 15 seconds)and fry the corn until golden — a few minutes. It’s ready when it curls.

• Use a slotted spoon, to transfer the corn to a mixing bowl. Toss with the sauce.

• Transfer to a serving dish and top with the spring onions,

Bubala