Grilled corn salad, tahini crema and crispy tortillas

This dish is half salad, half nachos - just add black beans cooked with sauteed onion and garlic for more bulk. Add a generous pinch of sugar to the tomato salsa if your tomatoes aren't ripe or have been in the fridge.

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Step 1

1. Heat the grill to high. Shave the corn kernels from the cobs with a sharp knife, and put them on a large baking tray. Toss with the chopped onion, cumin, paprika, one of the crushed garlic cloves and two tablespoons of the oil, and season well. Grill for 10-12 minutes, until blackened a little. Transfer to a bowl and leave to cool. Rub the tortillas in the remaining oil, then arrange on the baking tray in a single layer (you may have to do this in batches). Grill for a minute a side until golden and crisp. Meanwhile, put the tomatoes, onion wedges, red chillies and the two whole garlic cloves in a large frying pan and turn up the heat. Dry-roast for eight to 10 minutes, turning with tongs, until blackened at the edges and softened: scoop the ingredients out into a blender as they char. Once all are in the blender, blitz to a rough salsa, then adjust the seasoning with some salt and pepper and half the lime juice, and set aside. To make the tahini crema, put the rest of the crushed garlic and the tahini in a small bowl and whisk in the olive oil, followed by the water and the rest of the lime juice. Season to taste: it should be rich, and the consistency of pouring cream, so add more water if necessarv. To assemble, scatter the lettuce over a large plate or tray. Break over the tortillas, then scatter with corn, dollops of the salsa and the avocado slices. Drizzle everything with the tahini crema, top with the coriander and tuck in.