Mexican salad for kids

Serves 2 adults and 2 children, or 6 children
100g frozen sweetcorn
3 medium tomatoes
1 apple
1 large ripe avocado
1 lime
1 tsp agave syrup or sugar
2 spring onions
A child's handful of coriander

1 Place the sweetcorn in a bowl and cover with boiling water from the kettle. Leave for 5 minutes until the water is cold, then drain.
2 Cut the tomatoes and apple into chunks. Place them in a bowl with the sweetcorn. Cut the avocado open. Remove the stone, then run a knife inside the avocado to create a lattice. Draw lots of lines for small chunks, fewer lines for big chunks. Scoop out the chunks with a big spoon and add to the bowl.
3 Roll the whole lime on a table, pushing hard – this trick gets more juice out of it. Cut the lime in half, hold it over the bowl and squeeze each as hard as you can to get all the juice out. Add the agave syrup or sugar, and stir gently.
4 Snip off the end of each spring onion with scissors, then carefully snip each into little slices. Add to the bowl.
5 Now pick the leaves of the coriander and place them in a glass. Hold the glass with one hand, place the point of the scissors inside the glass and start chopping. Tip the coriander into the bowl and toss.
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