Mexican salad

Ingredients

  • 1 ear corn
  • 1 tsp olive oil
  • 1 avocado
  • juice of 1 lime
  • 4 cups baby salad leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red capsicum, seeds removed, thinly sliced
  • 2 roma tomatoes, cut into wedges
  • ½ small red onion, very thinly sliced
  • 2 coriander plants, leaves picked (stems and roots reserved for the dressing)
  • 60g haloumi cheese

Dressing

  • 2 coriander plants, stems and roots roughly chopped
  • ¼ tsp ground black pepper
  • ½ tsp sugar
  • 1 tsp soy sauce
  • juice of 2 limes
  • ¼ cup olive oil

Method

  1. For the dressing, place the roots and stems of the coriander in a mortar with the black pepper and grind to a paste. Add the sugar, soy sauce and lime juice and mix well. Pour in the olive oil and combine with the pestle.
  2. Strip the kernels from the corn. Heat a small frying pan over medium heat and add the oil. Season with salt and fry the kernels for about 5 minutes until they start to blacken.
  3. Remove the stone and skin from the avocado, mash the flesh with a fork and add the lime juice. Season with salt and mix to a chunky guacamole.
  4. Arrange the salad leaves on a plate and top with the cucumber, capsicum, tomato, onion and corn. Place a large scoop of guacamole in the centre of the plate, scatter with the coriander leaves and add the dressing. Grate the haloumi over the salad using a Microplane and serve.