10-Min Fried Corn, Avocado & Feta Burrito Bowl

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-high heat

Drain the sweetcorn

Once hot, add the drained sweetcorn and cook for 7 min, stirring occasionally, until golden

Squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot

Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly

Shred the little gem lettuce[s] finely

Chop the cherry tomatoes in half

Combine the chipotle paste (can't handle the heat? Go easy!), honey, soy sauce and red wine vinegar with 1 tbsp [2 tbsp] cold water and 2 tbsp [4 tbsp] olive oil – this is your dressing

Cut the avocado[s] in half lengthways, around the stone[s] 

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon

Slice the avocado finely, lengthways

Slice the spring onion[s] finely

Crumble the feta cheese