Serves: 6 | Prep time: 10 mins | Cook time: 8 mins
Ingredients
1 tbsp extra virgin olive oil
½ small red onion, diced
½ tsp ground paprika
Pinch ground coriander
1 cob of corn, husk removed, corn kernels removed
1 baby cos lettuce
½ punnet cherry tomatoes, halved
¼ bunch fresh coriander, chopped
½ avocado, diced
¼ cup feta cheese, crumbled
½ medium pineapple, peeled and diced
½ pomegranate, seeds separated
Dressing
2 limes, juiced
1 tbsp extra virgin olive oil
1 tsp honey
Pinch of ground paprika
Salt & pepper to taste
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
Heat a drizzle of olive oil in the frying pan over high heat. Add onion and sauté for 2-3 minutes. Add paprika, coriander and corn kernels and sauté for 4-5 minutes. Remove from the pan and set aside.
To make the salad, add cos lettuce leaves to a serving platter. Top with cherry tomatoes, sautéed corn, coriander, avocado, feta cheese, diced pineapple and pomegranate.
To make the dressing combine lime juice, olive oil, honey, paprika, salt and pepper and mix well.
