Sweetcorn Avocado Salad with Lemon Poppy Seed Dressing

Sweetcorn & Avocado Salad with Lemon & Poppy Seed Dressing


Peel the sweetcorn cobs of the outer husks and silk. Heat a pot of water and steam or boil cobs until tender for about 15 minutes. Drain. Slice the kernels away from the cob using a sharp knife and set aside.

Make the dressing, put the honey, vinegar and lemon zest into a small saucepan. Bring to the boil, then reduce the heat and simmer for 10-12 minutes or until the vinegar has reduced by half. Remove the pan from the heat, add the lemon juice, poppy seeds, mustard powder and allow to cool. Whisk in grapeseed oil a little at a time. Season to taste.

Drain the chickpeas, and rinse under cold water. Mix the sweetcorn kernels and chickpeas with half of the dressing. Allow to infuse for a few minutes before serving.

To serve, arrange spinach leaves, with steamed or raw broccoli florets, and avocado wedges. Top with the mix of sweetcorn and chickpeas and garnish with snow pea sprouts and mixed fresh herbs.