Recipe Courtesy of Chef Sherwyn Weaich – Creator of the Gourmet Bushie


1 tsp. Dijon mustard

3 tbsp. Sherry vinegar

1/4 cup extra virgin olive oil

Salt and pepper

4 Ears of sweetcorn Grilled

500 g Green beans Blanched and cooled

150 g Cherry or grape tomatoes Halved

1/2 Red Onion Thinly sliced

1 cup basil leaves thinly shredded

250 g Ricotta salata Shaved

100 ml Tequila


Prepare vinaigrette by whisking together mustard, vinegar, oil, tequila, salt and pepper. Set aside. Place corn in a hot pan and watch is sizzle away bursting a blistering with flavor starting the natural caramelization process. Cut kernels off corn cobs and leave a few whole and put in a large bowl. Add in your green beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.


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