• 4 Lebanese bread rounds, cut into wedges
  • Olive oil cooking spray
  • 310g can corn kernels, drained
  • 125g cherry tomatoes, quartered
  • 2 green onions, thinly sliced
  • 2 avocados, peeled, cut into 1.5cm pieces
  • 1/4 cup roughly chopped fresh coriander leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Preheat oven to 200°C/180°C fan-forced. Place bread, in a single layer, on 2 baking trays. Spray with oil. Season with salt and pepper. Bake for 10 minutes or until golden and crisp. Cool. Store in an airtight container.
  • Combine corn, tomato, onion, avocado, coriander, lemon juice and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve with toasted bread.
  • Protein Dietary Fibre 6.00g 3.40g Fat Total Energy 15.40g 1184kJ Fat Saturated Sodium 3.20g 307mg Carbohydrate Total Cholesterol 28.40g – Carbohydrate Sugars –