Corn, avocado and chickpea salad
6 serves
20 m
4 m
Ingredients
- 4 corn cobs, husk and silk removed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon caster sugar
- Freshly ground black pepper, to season
- 1 large ripe avocado, peeled and chopped
- 400 g can no added salt chick peas, rinsed and drained
- 100 g baby rocket leaves
Method
Step 1
Wash corn cobs under cold water. Place in a large shallow microwave-safe dish in a single layer. Cover with damp paper towel. Microwave on high for 4 minutes. Remove and cool 5 minutes.
Step 2
Meanwhile, to make dressing, whisk the oil, vinegar, sugar and pepper together in a medium-sized bowl. Cut kernels from the warm corn cobs. Add to dressing. Stir to coat. Set aside for 5 minutes.
Step 3
Add the avocado, chickpeas and rocket. Toss gently to coat.
Tips
- It is important to unwrap the corn as soon as possible once cooked, as this prevents the corn from overcooking.
