Roasted Kale, Sweetcorn  & Chickpea Salad


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150g green kale, trimmed, washed, torn into bite-size pieces

1 teaspoon extra virgin olive oil

pinch of salt

2 medium sweetcorn cobs (800g), 
husks and silks removed

½ medium avocado (125g) 

120g (½ cup) rinsed, drained canned chickpeas

10g (½ cup) loosely packed fresh flat-leaf parsley leaves

2 teaspoons extra virgin olive oil, extra

1 tablespoon lemon juice

1 clove garlic, crushed

20g feta, crumbled

1 medium lemon, cut into wedges


1     Preheat oven to 200°C/180°C fan. 

2     Place kale in a large bowl with oil and salt; using hands, massage leaves to coat well in oil and to soften. Arrange kale, in a single layer, on an oven tray. Roast for 20 minutes or until crisp. 

3     Meanwhile, cook the sweetcorn on a heated oiled grill plate (or grill  or barbecue), over medium-high heat, for 10 minutes or until lightly charred. Using a sharp knife, remove sweetcorn kernels from cob.

4                Using a spoon, scoop out pieces of avocado flesh. Combine kale, sweetcorn, chickpeas, avocado and parsley in a large bowl. Pour combined extra oil, juice and garlic over salad; toss gently to combine. Top salad with feta. Serve with lemon wedges.