• 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.

1 aubergene and 1 capsicum flame roasted and then wrapped in plastic wrap for one minute then peel.
Dice the aubergene, capsicum and a tomato and add 2 cloves of minced garlic.
Place in a pot with 4 ½ tbsp of olive oil and roast over a high heat.  
Roast the following spices in a little oil and then add to the vegetables and cook until the mixture comes together and any liquid is absorbed.

• ½ tsp cumin
  1 tsp dried ginger
  ¼ tsp tumeric
  ¼ tsp  paprika
  ¼ of a whole lime
  2 pinches of salt

When we were in Morocco this was usually served cold, dressed with generous amounts of good quality olive oil as one of a trio of ‘salad’ dishes.   There were plenty of whole olives served at every meal (including breakfast).