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Corn, avocado and chickpea salad

Corn, avocado and chickpea salad

4 minutes (20 minutes)

Serves 6 as side dish

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
400g can no added salt chick peas, rinsed and drained
100g baby rocket leaves

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.
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.
Add the avocado, chickpeas and rocket. Toss gently to coat.

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