PREP + COOK TIME 45 MINUTES SERVES 2
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.