Name: Corn, chickpea and bacon salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 individual corn cobs, husks removed; 125 g shortcut bacon; 240 g Turkish bread (4x60g pieces); 1 cup(s) chickpeas, canned, rinsed, drained (175g); 120 g baby spinach leaves; 0.5 small red onion thinly sliced; 1.5 tbs olive oil; 2 tbs balsamic vinegar; 1 tsp wholegrain mustard; 2 tsp lemon juice; 1 tsp honey; 2 x 3 second spray(s) oil spray

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Ingredients

corn

3 individual, cobs, husks removed

shortcut bacon

125 g

Turkish bread

240 g, (4x60g pieces)

chickpeas, canned, rinsed, drained

1 cup(s), (175g)

baby spinach leaves

120 g

red onion

½ small, thinly sliced

olive oil

1½ tbs

balsamic vinegar

2 tbs

wholegrain mustard

1 tsp

lemon juice

2 tsp

honey

1 tsp

oil spray

2 x 3 second spray(s)

Instructions

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.

Corn, chickpea and bacon salad

Ingredients

Instructions

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