

Corn, avocado and chickpea salad
- 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.
Are you at risk of heart disease?
Are you at risk of heart disease?
Are you at risk of heart disease?
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Fundraise to save Australian hearts
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