• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Drain and rinse the chickpeas in a sieve.
• On a lined baking tray, toss the chickpeas with a drizzle of oil, half the paprika and a pinch of salt.
• Spread out in a single layer.
• Bake until the chickpeas are golden, 20-25 mins.

• Meanwhile, halve, peel and finely chop the onion.
• Halve the bell pepper and discard the core and seeds. Chop half into thin strips (per 2P).
• Quarter the lime.
• Roughly chop the coriander (stalks and all).
• Drain the sweetcorn in a sieve.

• Place a pan over high heat with a drizzle of oil.
• Once hot, fry the onion and sliced bell pepper until starting to brown, 3-4 mins.
• Add the drained corn and half the cumin.
• Cook until starting to char, 2-3 mins.
• Transfer to a plate to allow to cool. Remove the pan from the heat.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry along with the veg.

• To make your dressing, mix 2 tbsp oil (per 2P) with the honey mustard, remaining paprika and cumin in a salad bowl.
• Squeeze in the juice of one lime wedge (per 2P).
• Season to taste with salt and pepper.
• Mix well to combine.

• Crumble the Greek style cheese.
• Trim the salad leaves, halve lengthways and thinly slice widthways.
• Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh. Chop into small cubes.
• Add the chickpeas, salad leaves, half the avocado, half the cheese and half the coriander to the bowl with the dressing.
• Toss together until everything is evenly distributed.

• Adjust the seasoning with lime juice, salt and pepper—all to taste.
• Divide the salad between bowls.
• Spoon over the charred pepper, onion and corn.
• Sprinkle over the remaining avocado, coriander and cheese.