How to make corn and pomegranate kachumber

Try this sweet and vibrant salad as a super-healthy side

Mix things up with this twist on an Indian classic

Kachumber is a salad dish of Indian origin that you can make with practically anything. The crispy corn kernels give this twist another layer of flavour, along with a satisfying crunch.

Corn and pomegranate kachumber

Salad

300g tin of sweetcorn  
¼ of a cucumber, peeled and diced
2 tomatoes, diced
crunchy corn (shop-bought)
handful of pomegranate jewels 
handful of pea shoots 

Dressing

½ tsp honey
1 lime, juiced
½ tsp paprika powder
3cm fresh ginger, fine chopped
1 green chilli, finely chopped
Large pinch coriander leaves, chopped
Salt to taste

Wash the sweetcorn and leave to dry. Mix all the dressing ingredients in a jam jar and shake to mix all the flavours together. Set to one side.

Place the corn in a bowl with the diced cucumber and diced tomatoes. Sieve the dressing over the salad and toss it together.

Sprinkle in the pea shoots and finally, sprinkle the crunchy corn and pomegranate on top and serve.

For more recipes, visit harighotra.co.uk