To make a quick pickled red onion, add all the ingredients to a jar with a pinch of salt. Secure the lid, shake and allow to pickle for a minimum of half an hour. Store in the fridge for up to two weeks. Shop bought also work fine here.

Heat two tablespoons of olive oil in a large pan over a medium-high heat. Tip in the corn and cook for 3-4 minutes until it starts to char, stirring every now and then so that it’s evenly golden. Remove from the pan and set aside.

To the same pan, add the beans and chipotle paste and cook gently over a medium-low heat until warmed through.

Meanwhile, make the dressing. Add all the ingredients to a blender or food processor with a pinch of salt and blend to a smooth, creamy, pourable consistency. Check for seasoning.

To assemble, layer a portion of the shredded lettuce in the base of the bowl (if using). Top with a serving of the chipotle beans, shredd followed by the avocado, charred corn, a sprinkle of feta, pickled red onion, broken tortilla chips and finish with a drizzle of the dressing.