How to make it

  • Place the pork, paprika, oregano, olive oil, salt and pepper in a bowl and toss to coat. Set aside.
  • Heat a large char-grill pan (or use the barbecue) over high heat. Char-grill or barbecue the corn for 10 - 12 minutes, turning occasionally until cooked.
  • Allow to cool and strip the kernels from the cob with a sharp knife.
  • Char-grill the pork until cooked through.
  • Slice the pork into strips (or if using cutlets as I did, just set on top of the salad to serve)
  • Mix the corn, tomato and rocket. Combine the red wine vinegar and extra olive oil and spoon over to serve.

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