Sweet Corn and Avocado Salad with Creamy Harissa Dressing for a Quick Hearty Meal

When salads come to mind, many picture a plate of dull greens lacking excitement. But this Sweet Corn and Avocado Salad with Creamy Harissa Dressing breaks the mould! If you are ready to shake off the old salad routine, this dish is your new go-to. It is filling, packed with flavour, and can be quickly thrown together after a long day at work.

This salad shines with its bright ingredients and is built on a pantry staple of chickpeas, roasted in smoky paprika and harissa. The addition of sweet corn and ripe avocados are complemented by a creamy harissa dressing that delivers a tasty kick.

Sweet Corn and Avocado Salad with Creamy Harissa Dressing _ The Recipe

Ingredients

1 can chickpeas, drained and patted dry with kitchen towel

2 tbsp extra-virgin olive oil

1 tsp paprika

1 tsp. ground cumin

1 tsp mild harissa seasoning

1/4 tsp each kosher salt and black pepper

6-8 sweetcorn ribs or a tin of sweetcorn

2 medium avocado, chopped

1/2 lime (juice only)

Handful of crumbled feta

1 sliced red onion

Handful of coriander leaves

Creamy Harissa Dressing:

1/4 cup plain full-fat Greek yogurt

2 tbsp mayonnaise

2 tbsp mild harissa seasoning

1/4 tsp paprika

1/4 tsp each kosher salt and black pepper

Method:

Instructions:

Preheat oven to 400ºF. Drain and rinse chickpeas and pat them try with a paper towel.

Spread on a rimmed baking sheet and toss with olive oil, paprika, harissa seasoning and salt and black pepper. Bake for 30 minutes, shaking the pan halfway through. Let cool for 10 minutes.

While chickpeas roast, cook the corn ribs (or tinned sweetcorn) in a saucepan of boiling, salted water until tender.

Now prepare the creamy harissa dressing. In a medium bowl, combine Greek yogurt, mayonnaise, harissa seasoning, paprika and salt and pepper; whisk to combine.

Tip the chickpeas into a large serving bowl and mix through the chopped avocado and red onions and toss in lime juice. Drizzle over dressing. Top with drained corn ribs, crumbled feta and a good scattering of coriander leaves