Baby Spinach, Avocado, Grilled Corn, Coriander, Tomato, Red Onion and Pomegranate Salad

INGREDIENTS

• 3 cobs corn
• 500g Baby spinach
• ¼ bunch coriander, picked
• 4 vine tomatoes, chopped
• 1 red onion, sliced
• 1 pomegranate, seeded
• 1 avocado, sliced

DRESSING

• 1 pomegranate juiced
• 1 tbsp red currant jelly melted
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• Salt and pepper

DIRECTIONS

1. Preheat the electric frypan to heat setting ‘10’ for 2 minutes. Add the corn cobs and fry for 5 minutes, turning over several times to ensure all sides are cooked.
2. To make the dressing, place the pomegranate juice, red currant jelly, vinegar, oil, salt and pepper into the small personal blending jug of the Blitz2Go; securely seal the blade assembly inside the blending jug. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
3. To make the salad combine spinach, coriander, tomatoes, onions, pomegranate seeds and avocado, and pour the dressing over the top, gently fold together. Place on a platter or board and serve.