Grilled tomatoes, corn, green beans Recipe

Slice 500g assorted tomatoes in half horizontally then place them in a single layer, seed sides up, in a grill pan. Season with black pepper, then cook under an overhead grill until on the point of collapse with their skins tinged, here and there, with black. The slight charring adds a smokey note to the dressing.

Tip the tomatoes into a large mixing bowl, crush them roughly with a fork, then stir in 1,5 tsp pomegranate molasses, a little salt, and 2 tsp red-wine vinegar. Set aside, covered, for 15 minutes or so.

Heat a griddle pan, slightly loosen 2 sweetcorn husks, then place them on the pan. Leave the corn to cook over a moderate heat, the husks slowly crisping and blackening, until the corn inside is deep golden yellow and tender. Remove the heads of corn from the heat, discard their dry husks then slice off the sweet kernels. I find the easiest way to remove the kernels from the cob is to cut off the stem, hold the cob upright on a chopping board, then slice down its length with a large knife.

Tip the corn kernels into the tomato dressing. Put a pan of water on to boil, lightly salted. Top and tail 100g runner beans then thinly slice them. Tip the beans into the boiling water, cook for a couple of minutes, until the beans change colour but still have a little crispness, then drain and rinse briefly under cold, running water.

Roughly chop coriander and mint leaves, then fold into the tomato dressing with the beans.

(Here Nigel Slaters original recipe)

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Grilled tomatoes, corn, green beans Recipe

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Grilled tomatoes, corn, green beans Recipe https://sweetteabiscuits.blogspot.com/2023/02/grilled-tomatoes-corn-green-beans-recipe.html