Broccolini® Summer Mexican Salad

• 1 bunch Broccolini^®, washed
• 1 bunch Baby Cos Heart, leaves separated
• 3 flour tortillas
• olive oil spray
• 2 fresh corn cobs
• 1 carrot, grated
• 1 avocado, chopped
• 425g can black beans, rinsed, drained
• 1/4 cup pickled jalapeno, drained, roughly chopped
• 1 cup coriander leaves

Dressing

• 1/4 cup olive oil,
• 1 lime, juiced
• 1 tsp honey,

1. Preheat the oven to 180°C. With water clinging to Broccolini®, place into a snap lock bag in a single layer. Microwave for 1 minute on High/100%. Carefully drain. Cut tortillas into strips. Spread over a large oven tray. Spray with oil. Bake for 8-10 minutes or until light golden. Set aside to cool, they will become crisp on cooling.
2. Meanwhile, preheat a barbecue plate on medium high. Spray the Broccolini® and corn with oil. Barbecue the Broccolini® for 3-4 minutes, turning until tender. Remove to a board. Barbecue the corn, turning occasionally, for 10 minutes, or until lightly charred. Roughly chop the Broccolini® and cut corn from the cobs.
3. To make dressing, combine all ingredients in a bowl with salt and pepper. Whisk to combine.
4. Just before serving, combine the Broccolini®, corn, carrot, avocado, black beans, jalapeno and coriander in a large bowl.
5. Arrange lettuce on a serving platter. Spoon over the salad mixture. Drizzle with dressing. Top with tortilla strips. Serve.