Burrito Lunch Bowl

Serves 1, Cook None

• 40g corn kernels
• 1⁄4 tin black beans, drained & rinsed
• 1⁄4 avocado, diced
• 50g cottage cheese
• 50g cherry tomatoes, halved
• 1⁄2 Lebanese cucumber, diced
• 1⁄2 lime
• 20g natural corn chips, to serve
• Salt & pepper, to taste

Arrange corn, beans, avocado, cheese, tomatoes and cucumber around serving bowl. Squeeze over lime juice and season with salt and pepper.

Top with corn chips and serve