CHARRED CORN, AVOCADO & QUINOA SALAD

Perfect Summer entertaining salad.
It matches well alongside chicken, pork and seafood.
You can prepare it in advance, so you aren’t stuck in the kitchen when your guests arrive. See tip below 👇
Serves 8 – 10 (as a side)

Ingredients:

Salad:

• 3 cups of water

• 1.5 cups white quinoa

• Pinch of salt

• 4 corn cobs, husks removed

• 1 large green capsicum, finely diced

• 3/4 cup halloumi cheese, grated

• 3/4 cup coriander, roughly chopped

• 2 avocados, diced

Dressing:

• 1/3 cup olive oil

• 2 limes, juiced

• 1 clove garlic, finely chopped

• 1 jalapeño, deseeded and finely chopped

• 1 tbs coriander, finely chopped

• 1 tsp honey

• 1/4 tsp ground cumin

• Salt/Pepper

Method:

1. Rinse quinoa well under cold water using a strainer. Add quinoa, salt & water to a saucepan and bring to the boil. Reduce the heat to very low, simmer for 15 mins, or until quinoa is cooked with a nutty bite. Strain and set aside, let it come to room temp. Fluff with a fork.

2. Cook the corn cobs in a saucepan of boiling water or in a bowl in the microwave for 5 minutes. Finish them on the BBQ or griddle pan for 3 mins on each side until lightly charred. Cut the kernels from the cobs using a sharp knife.

3. To assemble the salad: Add the sweet corn, green capsicum, coriander, grated halloumi cheese (use a microplane if you have one) and avocado. Combine gently.

4. For the dressing: Whisk together all ingredients in a bowl. Season well with pepper and salt. Adjust to taste.

Tip: If you’re serving this when people are coming over, prepare it all and combine the salad, just don’t add the avocado and the dressing until the last minute 👍