Sausage and Chickpea Salad on Tortillas

1 small red onion, finely chopped

1 x 400g can chickpeas, drained & rinsed

1 x 200g fresh tomato medley mix, halved

1 lemon, zested & juiced

Olive oil cooking spray

2 fresh corn cobs, outer leaves removed

2 medium red capsicum, deseeded & thickly sliced

2 tbspn olive oil

8 sausages, fried & sliced diagonally

8 tortillas

200ml sour cream

2 avocados, peeled & sliced

Spicy tomato relish or hot sauce

Fresh coriander leaves, to serve

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1. Combine the red onion, chickpeas, tomatoes, lemon zest & juice in a salad bowl

2. Heat a fry pan, BBQ grill or chargrill pan over a medium heat. Spray the corn cobs & capsicum slices with olive oil cooking spray. Add the corn & capsicums to the fry pan/grill & cook turning continuously until charred, approx. 4 - 5 mins. Transfer to a plate, & when cooled down cut the kernels from the cobs.

3. Add 2 tbspn olive oil to the frypan/grill, & cook the sausages turning continuously until cookedthrough. Remove the sausage from the fry pan & slice on the diagonal. Return the sausages to thefry pan, & cook the cut ends until nicely coloured (optional). Remove the sausages from thefrypan/grill.

4. Spray the tortillas with the olive oil cooking spray, & char lightly in the fry pan/grill on both sides.

5. Place 2 tortillas each on individual plates. Spread with sour cream. Top with the chickpea salad, sliced avocado, corn kernels, capsicum, & sausages. Top with fresh coriander leaves and serve with tomato relish/hot sauce on the side.

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