Ingredients
10 total- 2 corn-on-the cob or 200g frozen sweetcorn
- ¼ tsp fennel seeds
- ¼ tsp cumin seeds
- 10g pumpkin seeds
- 10g sunflower seeds
- ¼ tsp olive oil
- 1 ripe small avocado, halved and destoned
- 1 lime, ½ juiced, ½ cut into wedges to serve
- 1 small red chilli, deseeded and finely chopped
- 15g mint, leaves picked
Method
6 stepsStep 1
Put around 280g of leftover tomato, pepper and chickpea salad (see intro for link to recipe) into a large bowl; set aside.
Step 2
Bring a kettle to the boil. Hold one cob upright on a chopping board and use a sharp knife to slice downwards to remove the kernels, staying close to the core. Repeat with the second cob. Put the kernels in a heatproof bowl (do the same if you’re using frozen sweetcorn). Pour over boiling water to cover, then leave for 10 mins; drain well.
Step 3
Meanwhile, using a pestle and mortar, crush the fennel and cumin seeds with a pinch of salt until fine.
Step 4
Toast the pumpkin and sunflower seeds in a small, dry frying pan over a medium-high heat for 1-2 mins, shaking the pan, until golden and starting to pop. Turn off the heat; quickly add the crushed seeds, stirring to coat. Stir in the oil at the end and transfer to a plate to cool.
Step 5
Put the avocado flesh in a bowl and mash with a fork or potato masher. Squeeze in the lime juice.
Step 6
Toss the corn, chilli and mint through the tomato, pepper and chickpea salad. Divide between 2 plates and dollop over the avocado. Sprinkle with the seeds and serve with lime wedges.