2 |
corn cobs |
4 slices |
sourdough bread, cut into 1 cm croutons |
1 tablespoon |
extra-virgin olive oil |
1/2 |
iceberg lettuce, cut into chunks |
2 |
spring onions, chopped |
1 |
lebanese cucumber, skin on, cut into dice the same size as the corn kernels |
8 |
cherry tomatoes, halved |
1/4 bunch |
mint, leaves picked and torn |
1 |
jalapeño, thinly sliced into rounds |
1/4 bunch |
coriander, leaves picked and torn |
1/2 |
green capsicum, cut into dice the same size as the corn kernels |
2 sheets |
nori, toasted under a grill |