CHARRED SWEETCORN, AVOCADO, FETA AND CHILLI BRUSCHETTA

2 tablespoons olive oil

2 fresh cobs sweetcorn, kernels cut off (see Cook’s note)

1 teaspoon cumin seeds sea salt and ground pepper

4 slices grilled sourdough bread (bruschetta)* 100 grams beetroot hummus

2 avocados 100 grams feta

1 long red chilli, finely chopped

Heat the oil in a sauté pan and cook the corn and cumin seeds with a good pinch of salt until the corn is lightly blackened in places.

Spread each bruschetta with hummus and place half an avocado, sliced into wedges, on top. Spoon over the corn and crumble over the feta. Scatter with chopped chilli, sea salt and ground pepper.

MAKES 4

Cook’s note: You can use 1 cup of drained tinned sweetcorn or thawed, frozen sweetcorn if fresh isn’t available.