Corn, Halloumi & Quinoa Salad

12m
Serves 8
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Directions

  1. 1Cook quinoa according to package directions.
  2. 2Combine cooked quinoa, rocket, chickpeas, corn, cucumber, mango, and avocado in a large bowl.
  3. 3Pan-fry halloumi until golden brown.
  4. 4Prepare dressing by whisking together olive oil, lime juice, jalapeño, coriander, honey, and cumin.
  5. 5Add halloumi to the salad.
  6. 6Drizzle dressing over the salad and toss to combine.

Ingredients

  • 2 cups rocket
  • 6 cups water
  • 1 cup white quinoa
  • 1 teaspoon powdered veggie stock
  • 400 g canned chickpeas, drained and rinsed
  • 3 corn cobs, husks removed
  • 1 lebanese cucumber, diced
  • 1 large mango, diced
  • 0.75 cup coriander, roughly chopped
  • 1 large avocado, diced
  • 200 g halloumi cheese, cut into cubes or strips
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 0.25 cup olive oil
  • 1 limes, juiced
  • 1 jalapeño, deseeded and finely chopped
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon honey
  • 0.5 tsp ground cumin
  • 0 salt
  • 0 pepper

Equipment

frying panbowlspoonmeasuring spoonsmeasuring cups

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