Light The Bastard and heat to 200 °C.

Finely chop the shallot, chives, parsley, chilli pepper and thyme. Mix this with the mayonnaise. Add the vinegar, mustard and lemon juice and stir well. Crush the garlic and beat again so that all the flavours mix. Set the dressing aside until use.

Cut the florets from the cauliflower and put them in a mixing bowl. Season with salt, pepper and cumin powder and stir in 1 tablespoon of olive oil. Put the vegetable basket on The Bastard and fry the cauliflower until al dente.

In the meantime, remove the green from the corn cobs. Season the cobs with salt and pepper and rub them with some olive oil. Place the corn directly on the grill for about 5 minutes. Turn regularly. Do the same with the spring onions for 2 to 3 minutes.

Cut slices of bread. Rub with olive oil and grill them. When they are crispy, place them at the bottom of a bowl or plate. Dress with a spoon of the sauce. Place the toasted corn on the counter and cut off the grains from top to bottom with a sharp knife. Cut the spring onions into pieces. Add to the bowl along with the cauliflower florets. Allow the vegetables to cool while they lie on the bread. In this way, all the flavours penetrate into the bread. When the vegetables are lukewarm, mix everything together. Finish off with sesame seeds, salt and pepper and the rest of the dressing.

TIP: Put as much time into your side dishes as you do into preparing your meat.