Prepare the pearl couscous according to the packet instructions; when the pearl couscous is soft and chewy, drain it in a large fine mesh strainer, and set it aside to cool.

In a large pan over medium-high heat, fry the bacon pieces until crispy – or cooked to your liking – then set the bacon aside to cool to room temperature.

In a small bowl, gently stir the minced garlic into the creamy Greek style yoghurt then scoop the garlicky yoghurt onto a serving plate and use the back of the spoon to spread it out.

To a big salad bowl, add the pearl couscous, crispy bacon pieces, drained corn kernels, salt, chopped fresh flat leaf parsley, ground Aleppo pepper (or ground paprika or chilli flakes), and tablespoon of extra virgin olive oil. Stir to combine, taste and adjust the seasoning to suit your palate.

Pile the corn salad onto the garlicky yoghurt, drizzle with the rest of the extra virgin olive oil, sprinkle on the fried shallots, and serve immediately at the centre of the table with dishes of fresh parsley, fried shallots and dukkah so guests can adjust the salad as they like.