Corn on the cob with harissa butter

In a small bowl or food processor, mash or whizz the butter with the harissa and lemon zest. Put on a sheet of baking parchment, shape into a log, then wrap and chill until needed.

When ready to cook, heat a griddle pan over a high heat (or fire up the barbecue). Rub the corn cobs with the oil and cook for about 15 minutes, turning every so often, until charred. Halfway through cooking, add the salad onions to the pan, turning regularly, until charred.

Transfer the corn to a serving platter and scatter with a little salt. Chop the salad onions, discarding the outer layers if too blackened. Melt a slice of harissa butter over each cob. Scatter over the salad onions, almonds and mint, then serve with lemon wedges to squeeze over.