• ¼ oil
• 1 tsp cajun spice
• 400 g tin sweet corn kernals (drained)
• 400 g tin chick pean (rinsed and drained)
• 1 cup salted peanuts
• 1 x red onion
• 1 red capsicum, deceeded and diced
• 1 stalk celery
• Chopped corriander

Lime wedges

In a hot pan combine the oil, spice, corn and chickpeas, and toss together cooking until the corn is slightly charred.
Set aside to cool and then combine with the rest of the salad ingredients, and then mix through the dressing.  Serve as a side salad with the lime wedges to squeeze over.
Dressing:  Combine 2 tbsp each of lime juice or apple cider vinegar, a tsp brown sugar and from freshly ground sea salt and black pepper and mix together.