2 small jalapeño peppers, thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for mild heat)
3 ½ tablespoons lime juice, plus more for serving
2 tablespoons extra virgin olive oil, plus more for grilling
½ teaspoon ground cumin
Sea salt to taste
Freshly cracked black pepper
6 medium or 4 large ears of corn, husked
300g cherry tomatoes
1 can pinto beans (or black beans), drained and rinsed
A big handful of coriander leaves and tender stems, finely chopped
1 large ripe avocado, diced or torn into chunks
Instructions:
For the Frittatas -
Pre heat oven to 180gas mark 4.
Cook the potatoes in boiling salted water until cooked through approx. 8/10 mins Drain and leave to cool slightly in a bowl. While that's happening heat a frying pan and start to fry the sliced onion and fake bacon until soft and starting to brown then drain off any excess fat if there is any and pop in with your cooked potato cubes.
In a food processor add your tofu (give it a little squeeze by hand or in a tea towel to remove excess water) and blitz until smooth and creamy.
Add in your mustard, corn flour, gram flour, yeast, turmeric, black salt, nutmeg and apple cider vinegar and give it a quick blitz.
Add this to your bowl of onions and potatoes with the 200g of grated smoked applewood cheese, mixing to combine all your ingredients.
Take a 20cm Ish cake tray, or really whatever is oven proof and the mix fits into that will end up being 3 to 4 cm high, remember we are making a frittata, and line it with oiled parchment paper.
Place your mix into the lined tray and bake for about 25 to 30 minutes until brown , cooked and firm .
Leave in the tray for 5 minutes or so before serving it up with the charred corn salad
For the Charred corn salad -
Marinate the shallots. In a small bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Toss gently and marinate on the counter for 20 minutes (or up to 30 minutes), until the shallots are softened. If using a grill pan, open the windows and/or turn on your oven fan for ventilation. Lightly brush the cobs of corn with a bit of olive oil.
Grill the corn. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.
Grill the tomatoes. Combine the cherry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper. Return the grill pan to high heat. Once hot, add the tomatoes and grill for 3 minutes, turning occasionally, until charred and blistered, 3 to 5 minutes. Set aside on a plate to cool.
Shave the corn. When the corn is cool enough to touch, position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
Assemble the salad: To the corn, add the grilled tomatoes, marinated shallot mixture including the liquid, pinto beans, and cilantro. Toss with the corn to combine. Add the avocado and gently toss. Taste for seasonings, adding a squeeze or two lime of juice and more salt or pepper to your taste.
