GRILLED CORN & NECTARINE SALAD

Serves 4 Ready in 20 minutes

“This is the perfect dish to accompany a barbecue or picnic spread. The juiciness from the nectarines and sweetness from the corn are perfect with the chickpeas and rocket.”

INGREDIENTS

• 1 tbsp coconut oil, plus extra for brushing

• 1 tsp smoked paprika

• 2 cloves garlic, crushed

• 4 corn cobs, kernels removed

• 1 x 400g tin chickpeas, drained

• 2 nectarines, stoned and sliced into wedges

• 150g/5oz cherry tomatoes, halved

• 50g/2oz wild rocket

• Sea salt and freshly ground black pepper

• 30g/1¼oz toasted sunflower seeds

1. Warm a pan to a high heat, add the coconut oil and allow it to melt.

2. Add in the smoked paprika and garlic and stir for a few seconds, then add the corn kernels and the chickpeas. Season with a pinch of salt and freshly ground black pepper and cook for 10 minutes, stirring occasionally.

3. While this is cooking, heat a griddle pan, brush with oil and griddle the nectarine slices for a minute each side until charred and softened. Alternatively, cook on the prepared barbecue.

4. Scatter the rocket on a serving plate and spoon the corn and chickpeas over and around. Top with the cherry tomatoes, sunflower seeds and grilled nectarines and serve straight away.