Roasted chickpea, charred corn and avocado salad

Ingredients

• 300g chickpeas, drained and patted dry
• 1 tbsp olive oil Maldon salt
• Cracked black pepper
• 1 corn on the cob
• 1 tbsp rapeseed oil
• 1 avocado
• 50g cornichons
• 1 baby gem lettuce
• 100g radishes
• 30g tortilla corn chips

For the dressing:

• 2 tbsp rapeseed oil
• 2 tbsp apple cider vinegar, or white wine vinegar
• 1 heaped teaspoon dijon mustard
• Pinch of salt and pepper to taste

Method

1. Preheat your oven to 180 degrees.
2. Place the chickpeas on a lined baking tray, drizzle with olive oil, salt and pepper and roast in the oven for 15-20 minutes until crisp. Remove from the oven and leave to cool.
3. To take the corn off the cob, place it vertically on a chopping board and using a sharp knife slice the kernels off. Discard the cob. Heat a little rapeseed oil in a small frying pan and when the oil is hot add in the corn, gently shake the pan occasionally but mostly leave them to get nicely charred. Once most of the kernels are charred, turn the heat off and tip the kernels onto a piece of kitchen towel to remove the excess oil. Set aside.
4. Now prepare all the raw ingredients. Slice your avocado into small chunks, cut the cornichons in half lengthways, finely slice the baby gem and thinly slice the radishes.
5. Now bring the whole dish together on a big serving platter. Start with the baby gem, then the chickpeas, corn, avocado, radishes, cornichons and then finish with a sprinkling of crushed tortilla chips. Season generously with sea salt and pepper. Drizzle over the dressing and enjoy in the sunshine.