Makes 1 bowl | Prep time: 5 minutes


•1x400g tin corn
•2 spring onions finely sliced
•2 tbsp pomegranate
•1 tbsp chopped coriander


•2 tbsp olive oil
•1 tsp Dijon mustard
•3 tbsp lemon juice
•1 tsp honey
•Salt & pepper

Place all the ingredients in a bowl, add the dressing and combine well. Keep in the fridge to chill until ready to eat. Sprinkle with chopped coriander before serving.

Place all the ingredients in a jar and shake well.