Kale, Avocado, Chickpea & Vegetable Salad

(Serves 4)

Ingredients:

1 red onion, thinly sliced

1 corn cob, kernels removed

2 lebanese cucumbers, roughly diced

1 small daikon radish, thinly sliced

1 carrot, grated

2 handfuls sugar snap peas, topped and tailed

Juice of 1 lemon

Salt to taste

1 avocado

1 bunch curly kale, leaves roughly chopped

1½ cups cooked chickpeas

4 slices sourdough bread

Method:

Place all vegetables except the kale into a bowl, then add the lemon juice and salt.

Massage the avocado into the kale leaves until the kale becomes softened. Add the chickpeas and mix well. Serve in a bowl with fresh sourdough bread on the side.

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