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6 medium corn cobs, husks removed
500g yellow tomatoes, chopped
1 lime, juiced
2 x 400g cans chickpeas, drained and rinsed
1 cup walnuts
Good few glugs of extra virgin olive oil
1⁄2 cup dill, finely chopped
Sea salt
Freshly ground black pepper

Lime Cream
1 lime, juiced
1/2 cup full fat plain yoghurt
100g creamy Danish or goat feta
1⁄2 teaspoon sea salt
Freshly ground black pepper

1. Bring a medium pot of lightly salted water to a boil. Add in the corn cobs and cook for 3 minutes until bright yellow. Remove with tongs, run under cold water to stop the corn cooking. Slice the kernels off and put into a large mixing bowl.
2. Add in the tomatoes, the juice from 1 lime and a good pinch of sea salt. Toss and set aside to marinate.
3. Heat a large frying pan over medium-high heat. Add in a good glug of olive oil and the chickpeas. Cook, tossing for 5 minutes until they are mostly golden and crispy. Crumble in the walnuts, and continue cooking until the walnuts and chickpeas are well toasted and golden, adding olive oil as the chickpeas soak them up. Remove from the heat, add a big pinch of sea salt and toss through.
4. To make the Lime Cream, add all ingredients to a bowl and whip to combine until smooth.
5. Divide the corn and tomatoes between four bowls. Top with the golden chickpeas and walnuts, Lime Cream, dill sprigs and a pinch of salt and pepper.

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