Heat two tablespoons of olive oil in a large pan over a medium-high heat. Tip in the corn and cook for 3–4 minutes until it starts to char, stirring every now and then so that it’s evenly golden. Add the shallots and garlic and continue to cook for another 3-4 minutes.

While that’s cooking, make the dressing. Add the chilli, garlic, basil, lime juice, olive oil and a pinch of salt to a blender. Blend until you reach a smooth, creamy consistency similar to double cream. Add more olive oil to loosen, if necessary. Taste and adjust seasoning.

In a large bowl, combine the drained black beans, everything from the pan, the sundried tomatoes, and the sliced green chillis. Pour ¾ of the dressing over the salad and toss well to coat. Serve the salad onto plates and drizzle over the remaning dressing for that even punchier layer of flavour.

Sit through cooked quinoa, if you want to stretch it out a little further.