Grilled Corn, Pasta Rice, Feta, Pomegranate and Coriander Salad
Servings 4
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
- 1 Tbsp Olive oil
- 2 Sweetcorns
- 2 tsp Hinds Spices Paprika
- 1 cup Pasta rice
- 1 Tbsp Hinds Spices Potato Spice
- 50 g crumbled feta
- 50 g pomegranate pips
- A handful chopped fresh coriander
Dressing
- 4 Tbsp Olive oil
- 1 tsp Hinds Spices Paprika
- 2 tsp Honey
- 1 Juice of lime
- 1 tsp Hinds Spices Parsley
METHOD
- Drizzle olive oil over the sweetcorn.
- Heat a griddle pan over a high heat and grill the sweetcorn on all sides for 5 – 10 minutes. Sprinkle over the Hinds Spices Paprika.
- Set aside to cool and then cut the corn off the cob.
- Bring a medium sized pot of water to the boil, add the pasta rice and Hinds Spices Potato Spice and boil the pasta for +-10 minutes. Drain and set aside.
- Mix together the pasta rice, corn, feta and pomegranate pips. Spoon into a bowl and top with lots of freshly chopped coriander.
- To make the dressing: Whisk all the ingredients together and spoon over the salad.
