سلطة أناناس وذرة في نصف حبّة أناناس

Salad 15 Mins Prep · 10 Mins Cook

1. Halve the pineapple lengthways. Using a tablespoon or melon baller, scoop out the pineapple flesh, leaving two hollowed out halves. Dice the pineapple flesh.
2. Deseed and dice the capsicum. Peel and dice the onion. Deseed and finely chop the jalapeño. Finely chop the coriander leaves. Dehusk the corn.
3. Preheat a grill or griddle pan over a medium high heat.
4. Grill the corn for approx. 10-12 minutes, turning occasionally, or until the kernels are charred. Remove the corn from the grill and allow to cool for a few minutes. Using a sharp knife, slice the kernels off the cobs and transfer to a large mixing bowl.
5. Add the pineapple, capsicum, onion, jalapeño and coriander to the same mixing bowl.
6. Juice the lime and place it in a small bowl along with the olive oil and salt. Stir to combine.
7. Pour the dressing over the salad and toss well.
8. Place the salad in the pineapple halves.
9. Serve immediately, garnished with extra coriander leaves, if desired.

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