Roasted Corn and Chickpea Salad - Sarah Graham Food

Ingredients

• 3-4 fresh sweetcorn on the cob
• 1 Tbsp olive oil
• 1/2 tsp each of ground cumin and ground coriander
• 1 x 410g chickpeas, drained
• 1/2 red onion, finely chopped
• 100g feta or soft goats cheese, roughly crumbled
• 1 Tbsp each of chopped fresh mint and basil
• Salt and freshly ground black pepper to taste
• 6 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 1-2 tsp Dijon mustard (or wholegrain)
• 1 Tbsp honey
• Add some chopped, fresh chilli, if you like
• A pinch of salt and freshly ground black pepper
• Mix together in an old jam jar until it emulsifies, then check for seasoning and adjust accordingly