2 spring onions finely chopped

5g toasted sesame seeds

Sesame Ginger Dressing

1 Tbsp Dijon mustard

5g fresh chilli

25ml red wine vinegar

5g sugar

10g fresh grated ginger

250ml sunflower oil

10g pickled ginger

15ml water

20ml soy sauce

2ml sesame oil

25ml sweet Indonesian soy

Salt

Combine the mustard, vinegar, ginger, pickled ginger, soy sweet Indonesian soy, chilli, water and sugar in a blender, gradually add the oil and sesame oil to form an emulsion. Season with salt

Marinated Mushrooms

50ml olive oil

25ml soy

25ml lemon juice

5ml sugar

Combine the olive oil, lemon juice, soy and sugar. Mix well. Pour over the mushrooms and allow to marinate for 30 minutes

Preparation

Blanch the broccoli in salted boiling water for 2 minutes, refresh in cold water and set aside.

Char the corn on an open flame for 1 minute on each side. You want the corn to turn slightly black but not be completely burned. Allow to cool and slice off the cob.

To assemble: lay the broccoli stems in a neat line on a platter. Sprinkle the broccoli with the charred corn, chilli and spring onions. Drizzle the broccoli with sesame and ginger vinaigrette. Garnish with the marinated mushrooms, toasted sesame seeds and wild rocket.

Serve with sliced lime wedges and a glass of Steenberg Sauvignon Blanc.

Serve with sliced lime wedges and a glass of Steenberg Sauvignon Blanc.