A Menu For A Caribbean Lunch (part 3) - Caribbean Cobb Salad

Caribbean Cobb Salad

Ingredients

·         2 sweetcorn cobs or 4 cobettes (half cobs)

·         Juice of 2 limes

·         1tsp hot pepper sauce

·         1tbsp BBQ sauce

·         1tbsp sugar

·         2 ripe avocados, sliced

·         2 Little Gem lettuces, leaves separated, washed and dried

·         1 red onion, finely sliced

·         2tsp pumpkin seeds

·         1 sprig of thyme, leaves picked

Recipe

·         In a large pan, boil sweetcorn for 5-8 mins until tender. set aside to cool, then slice.

·         For the dressing, put the juice of 1½ limes, hot pepper sauce, BBQ sauce and sugar in a clean jar, screw on the lid and shake to mix.

·         For the salad, sprinkle the remaining lime juice onto the avocado slices to stop them browning. Layer up the avocado, lettuce, onion and sweetcorn on a salad platter, then sprinkle with pumpkin seeds and thyme leaves. Drizzle over the dressing just before serving.

The hot pepper sauce spices this up nicely, but leave it out if you prefer!