MEXICAN STREET SALAD

SERVES 6 PREP 20 MINS COOK 10 MINS

• 1 tbsp olive oil

• 2 corn cobs, husks removed

• 2 pork belly rashers, sliced, cut into batons

• 2 cups finely shredded white cabbage

• 250g cherry tomatoes, halved

• 1 avocado, seeded, peeled, sliced

• 4 baby radish, shaved

• ¼ cup roughly chopped coriander • 2 green onions, thinly sliced

• white corn tortilla chips, pickled jalapenos, to serve

DRESSING

• ¼ cup olive oil

• 1 lime, juice

• ½ tsp ground cumin

• sugar, to taste

1 In a large frying pan, heat oil on medium. Cook corn 4-5 mins, turning on all sides, until tender and lightly charred. Once cool enough to handle, using a sharp knife, slice off kernels in chunks, discarding cob.

2 Meanwhile, using same pan, fry pork 3-4 mins until golden and crisp. Drain on paper towel.

3 DRESSING In a small jug, whisk all ingredients together. Season to taste.

4 In a large salad bowl, combine cabbage, tomatoes, avocado, radish, coriander and onion with half the dressing. Toss gently. Season to taste.

5 Top with warm corn and pork. Drizzle with remaining dressing. Break corn chips over and accompany with jalapenos.