Grilled corn, smoky pork and tomato salad

1 Preheat a chargrill pan over medium-high heat.

2 Place tomatoes, lime juice, oil, a third of the paprika and chilli flakes in a large bowl, mixing to combine. Season with freshly ground black pepper and set aside to marinate.

3 Meanwhile, combine cumin with remaining paprika. Sprinkle spice mix evenly over pork. Lightly spray pork and corn with olive oil. Grill corn, turning occasionally, for 10 minutes or until lightly charred and tender. Set aside. Cook pork, turning occasionally, for 8–10 minutes or until cooked to your liking. Transfer to a plate, cover loosely with foil and allow to rest for 5 minutes before thickly slicing.

4 Add capsicum, black beans, rocket and pork to tomatoes, gently tossing to combine. Top with grilled corn and serve salad with lime wedges on the side.