SWEETCORN & AVOCADO SALAD

Step 1

Peel the LeaderBrand Sweetcorn cobs of the outer husks and silk. Heat a pot of water and steam or boil cobs until tender for about 15 minutes. Drain. Slice the kernels away from the cob using a sharp knife and set aside.

Step 2

Make the dressing, put the honey, vinegar and lemon zest into a small saucepan. Bring to the boil, then reduce the heat and simmer for 10-12 minutes or until the vinegar has reduced by half. Remove the pan from the heat, add the lemon juice, poppy seeds, mustard powder and allow to cool. Whisk in grapeseed oil a little at a time. Season to taste.

Step 3

Drain the chickpeas, and rinse under cold water. Mix the sweetcorn kernels and chickpeas with half of the dressing. Allow to infuse for a few minutes before serving.

Step 4

To serve, arrange LeaderBrand Spinach leaves, with steamed or raw LeaderBrand Broccoli florets, and avocado wedges. Top with the mix of LeaderBrand Sweetcorn and chickpeas and garnish with snow pea sprouts or mixed fresh herbs.

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne & Matamata
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 4 LeaderBrand Sweetcorn
• 400g can chickpeas, drained
• 100g LeaderBrand spinach leaves
• 1 head LeaderBrand Broccoli, cut into florets
• 2 avocados, peeled, cut into wedges
• 100g snow pea sprouts
• To serve, fresh chopped herbs, like parsley, basil or mint

Lemon & poppy seed dressing:

• 2 tablespoons clear Manuka honey
• 150mls white wine vinegar
• 2 lemons, grated zest and juice of
• ½ teaspoon mustard powder
• 1 tablespoon poppy seeds
• 4 tablespoons grapeseed oil
• salt and freshly ground black pepper