Charred Sweetcorn Caesar Salad

method:

• Start by either barbecuing the corn or griddling the cobs with olive oil until they turn a nice charred colour. Set aside.
• For the dressing, add all of your dressing ingredients into a bowl, and blitz with a handheld blender (or in a countertop blender) until mixed well. Make sure the nori sheet is torn into small pieces so that it does not get stuck in the blender. Once mixed, set aside.
• Take your sourdough or leftover toast and rub with the garlic clove. Pour over a generous amount of olive oil and place under a grill, in the oven. Once crisp, remove from the oven and cut into squares ready to go on top of your salad.
• Cut the stems off your baby gem lettuces. Add the leaves to a big bowl with a generous dollop of your dressing mix until all leaves are covered. Plate up on a nice platter.
• Cut the corn off the cob, slicing big chunks off at a time, and place the corn on the lettuce leaves. Scatter over the croutons, sliced radishes and toasted pumpkin seeds for the finale!