drain can of sweetcorn, slice red onion and drain chickpeas. Add all to bowl and Season and mix with drizzle oil and shake of garlic powder. Spread on oven tray and bake for 20.
Dice cucumber and slice pear, put into bowl that was used for the chickpea mix.
Fine dice the mint leaves and combine with 2/3 of chipotle mayo In a small bowl. Season. Add to the diced cucumber mix but do not mix (will add cooled chickpea mix first)
Shred some cabbage and chop cos lettuce. Add together in salad bowl for serving.
Heat oil in pan.
Put remaining mayo into a dish. Put crumb in another. Pat tenderloins dry, cover in mayo then press into the crumb. Add to hot pan, turn when nicely browned.
Remove chickpeas from oven and cool slightly before adding to cucumber mix and stirring through the mint mayo sauce.
