QUINOA WITH CHARRED CORN, HALOUMI, AVOCADO & MANGO

Bursting with colour and full of vibrant flavours, this super-simple Quinoa with Charred Corn, Haloumi, Avocado & Mango Salad is the perfect balance of hearty and refreshing. The nutty quinoa lays a wholesome base, while smoky charred corn, creamy avocado, juicy mango and golden haloumi bring a delicious mix of textures and tastes. Tossed with a zesty lime, chilli and coriander dressing, it’s a salad that feels just as satisfying for lunch as it does as a light, sunshine-filled dinner.

Zingy and refreshing, this salad is the ultimate warm weather dish. It’s hearty enough to serve as a meal on its own yet will keep you feeling light and energised throughout the day. I particularly adore the sweet charred corn and juicy mango in this one – Sarah Pound

PREP TIME 20 minutes
COOK TIME 30 minutes
SERVES 4

200 g (1 cup) white quinoa, rinsed
1 teaspoon vegetable stock powder
3 corn cobs
90 g (2 cups) rocket leaves
400 g can chickpeas, drained and rinsed
1 Lebanese cucumber, diced
1 large mango, diced
1 handful of coriander leaves, roughly chopped
1 large avocado, diced
salt flakes and freshly ground black pepper
1 tablespoon extra-virgin olive oil
200 g haloumi, cut into thick strips
1 teaspoon honey

LIME, CHILLI & CORIANDER DRESSING

3 tablespoons extra-virgin olive oil
juice of 1 lime
1 jalapeno chilli, deseeded and finely chopped
1 tablespoon finely chopped coriander leaves
1 tablespoon honey
1/2 teaspoon ground cumin

Start on the quinoa. Place the quinoa, stock powder and 1.5 litres water in a large saucepan and bring to the boil. Reduce the heat to low and simmer for 15 minutes until the quinoa is tender with a nutty bite. Drain and set aside to come to room temperature. Fluff with a fork.

On to the corn. Cook the corn cobs in a saucepan of boiling water for 10 minutes. Alternatively, fill a large microwave-safe bowl with 250 ml (1 cup) water and add the corn cobs. Cook, uncovered, in the microwave for 5 minutes. Finish the corn cobs on the barbecue or in a griddle pan by cooking for 10 minutes, turning regularly, until lightly charred. Cut the kernels from the cobs using a sharp knife.

Assemble the salad. Combine the rocket, quinoa, chickpeas, corn, cucumber, mango, coriander and avocado in a large serving bowl. Season well and gently toss.

Now for the lime, chilli and coriander dressing. Combine all the ingredients in a small bowl and whisk well. Season with salt and pepper. Taste and adjust the flavours as needed, adding more lime juice for acidity or honey for sweetness.

Time to fry! Heat the olive oil in a large, non-stick frying pan over medium–high heat. Add the haloumi and pan-fry for 2 minutes on each side, drizzle on the honey and cook for a further 30 seconds on each side until the haloumi is golden.

Add the golden haloumi to the salad. Drizzle on just enough dressing to lightly coat everything, gently toss, then serve.

STORAGE TIPS

If making ahead or for guests, dress the salad just before serving to keep it fresh.
Store any leftover dressing in an airtight container in the fridge for up to 1 week.
Keep leftover salad in the fridge for up to 3 days.

PROTEIN PAIRING

Season some white fish and pan-fry in extra-virgin olive oil over medium heat for 3–4 minutes per side.

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