- 1.
Pull the leaves and silks off the corn cobs. Stand the cobs upright. Carefully run a knife down the sides to cut off the kernels. Peel and grate the garlic. Drain the chickpeas and rinse.
- 2.
Trim the lettuces and cut vertically into quarters. Don’t worry if a few of the outer leaves fall off. Pour 1 tbsp oil into a large frying pan and bring to a medium-high heat. Add the lettuce wedges and a pinch of salt and pepper. Fry for 1-2 mins on each side, till golden and slightly wilted, then transfer to a large bowl. Keep the pan on the heat.
- 3.
Pour 1 tsp oil into the now empty pan and slide in the corn, drained chickpeas, a pinch of harissa (it’s spicy, so use as much or as little as you like) and the garlic. Sprinkle in a little salt and pepper and stir well to combine. Fry for 5 mins, stirring occasionally, till the corn and chickpeas start to caramelise on the outside. Tip into the large bowl with the lettuce leaves.
- 4.
Peel and finely chop the onion. Trim the tomatoes and chop into small pieces. Slide into the bowl.
- 5.
Grate the zest from the lime into a separate small bowl. Squeeze in the juice. Sprinkle in a little salt and pepper, and whisk in 1 tbsp oil to form a dressing. Pour over the salad and toss together till everything is coated. Spoon onto plates and serve.