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
Method
- 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.
- Pour dressing over salad and season to taste.