Frisée, Artichoke, Sweet Pointed Pepper Salad with Lime Chia Vinaigrette

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A colourful and deliciously vegan salad with pleasantly bitter frisée, sweet pointed pepper, sweet corn, and artichoke hearts tossed in a lightly spicy tangy lime chia vinaigrette. Served as a side dish or lunch salad. 

Lime Chia Vinaigrette	Salad
20 ml Extra virgin olive oil 50 ml Vegetable broth 20 ml Freshly squeezed lime juice 1 tsp Dijon wholegrain mustard 1/2 tsp Chilli flakes 1 tsp Maple syrup 1 tbsp Chia seeds Salt and pepper to taste	200 g Frisée 150 g Sweet pointed pepper 100 g Sweet corn 1 can Artichoke hearts in water, drained Pomelo, optional

1. Whisk all of the dressing ingredients together until well combined. Pour into a glass jar, cover tightly and chill for at least an hour to thicken slightly.
   
2. Wash, stem, and dry the frisée. Slice the pointed pepper into rings.
   
3. Arrange the frisée, sweet pepper, sweet corn, artichoke hearts and pomelo on serving bowls. Serve with the chilled chia vinaigrette.

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