Using a box grater, grate 2 of the corn cobs into a bowl to make a rough puree, keeping all the juices and corn together. Slice kernels from the remaining 2 cobs with a small sharp knife and combine with the grated corn. Set aside.

Heat 2 TBSP oil in a large pan over medium heat. Add onion, garlic and 1 tsp salt flakes and cook, stirring occasionally, for 3-4 minutes until onion has softened. Add corn and curry powder and cook, stirring occasionally, for 3-5 minutes until corn has softened. Stir through the lentils and the stock.

Bring the mixture to the boil, then reduce heat to low and simmer, stirring regularly, for 10 minutes or until thickened. Add the coconut milk and cook for 5 minutes, or until the lentils are very soft and the mixture is thick and creamy.

Meanwhile, halve tomatoes and add to a bowl with the chickpeas. Add remaining 2 TBSP oil, pomegranate molasses, sumac and fresh herbs. Season to taste and toss gently to combine.

Spoon dhal into bowls, or pour into a large shallow serving dish, and scatter with tomato and chickpea salad. Drizzle over tahini, to taste, to serve.

Recipe by Tom Walton, published in Delicious Magazine, March 2022