Name: Roasted Kale, Sweetcorn & Chickpea Salad
Total time: 35 min
Yield: 2
Ingredients: 150g green kale, trimmed, washed, torn into bite-size pieces; 1 tsp extra-virgin olive oil; pinch salt; 2 medium corn cobs (800g), husks and silk removed; ½ medium avocado (125g); ½ cup (120g) drained and rinsed canned salt-reduced chickpeas; ½ cup fresh flat-leaf parsley leaves; 2 tsp extra-virgin olive oil, extra; 1 tbsp lemon juice; 1 clove garlic, crushed; 20g reduced-fat fetta, crumbled; 1 medium lemon, cut into wedges

VMG Recipes