MEXICAN QUINOA, CORN, AVOCADO & MANGO SALAD

Serves 6-8 (as a side)

Ingredients:

• 2 cups rocket

• 6 cups water

• 1 cup white quinoa

• 1 teaspoon powdered veggie stock

• 400g canned chickpeas, drained and rinsed

• 3 corn cobs, husks removed

• 1 lebanese cucumber, diced

• 1 large mango, diced

• 3/4 cup coriander, roughly chopped

• 1 large avocado, diced

• 200g halloumi cheese, cut into cubes or strips

• 1 tablespoon extra virgin olive oil

• 1 teaspoon honey

Dressing:

• 1/4 cup olive oil

• 1 limes, juiced

• 1 jalapeño, deseeded and finely chopped

• 1 tablespoon coriander, finely chopped

• 1 tablespoon honey

• 1/2 tsp ground cumin

• Salt/Pepperr

Method:

1. Rinse quinoa well under cold water using a strainer. Add quinoa, stock & 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 each side until lightly charred. Cut the kernels from the cobs using a sharp knife.

3. To assemble the salad: Add the rocket, quinoa, chickpeas, sweet corn, cucumber, mango, coriander and avocado. Combine gently. Season well.

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

5. Add olive oil to the frying pan and heat on medium. Pan-fry the haloumi for 2-3 mins each side, turn over and add the honey in the last 30 seconds and rub into the halloumi. Remove and add to the salad. Drizzle over the dressing, enough to just coat the salad and toss together.