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.