Corn, chickpea and bacon salad
3 individual, cobs, husks removed
240 g, (4x60g pieces)
chickpeas, canned, rinsed, drained
1 cup(s), (175g)
baby spinach leaves
½ small, thinly sliced
2 x 3 second spray(s)
- Heat an oil-sprayed chargrill or barbecue over medium heat. Spray corn with oil. Season with salt and freshly ground black pepper. Chargrill corn, turning occasionally, for 8–10 minutes or until slightly charred and tender. Cool for 5 minutes, then cut off kernels into a large bowl.
- Meanwhile, spray bacon and bread with oil. Chargrill bacon and bread, turning occasionally, for 2 minutes or until bacon is crisp and bread is golden. Chop bacon coarsely.
- Place chickpeas, spinach, onion and bacon in bowl with corn. Combine oil, vinegar, mustard, juice and honey in a small jug. Add dressing to salad and toss gently to combine. Serve salad with toasted Turkish bread.