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Main ingredients | Sweet corn kernels, Pineapple, White onion, Jalapeno, Cherry tomatoes, Green capsicum, Fresh coriander sprigs, Lemon, Extra virgin olive oil, Crushed black peppercorns |
Cuisine | Fusion |
Course | Soups and salads |
Prep time | 20-25 minutes |
Cook time | 0 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- ½ cup boiled sweet corn kernels
- 1 large pineapple
- 1 small white onion
- 1 fresh jalapeno
- 5-6 red cherry tomatoes
- 1 small green capsicum
- 10-12 fresh coriander sprigs
- ½ lemon
- 1½ tablespoons extra virgin olive oil
- Sea salt to taste
- Crushed black peppercorns to taste
Method
- Trim the top of pineapple and peel it. Cut into 1 inch cubes and transfer into a bowl.
- Dice onion and cut jalapeno into roundels. Transfer both of them onto a plate.
- Halve red cherry tomatoes. Trim top of green capsicum and remove seeds. Cut into thin strips.
- To make the salad, transfer pineapple cubes into a large bowl. Add capsicum strips, tomato halves, jalapeno roundels and onion. Add boiled sweet corn kernels and coriander sprigs. Squeeze the juice of lemon directly into it and drizzle extra virgin olive oil. Crush sea salt and add to the salad.
- Add crushed black peppercorns and mix everything well.
- Transfer the salad onto a serving plate and serve immediately.
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