Quinoas never been in such good company! Not only is this Mexican inspired, bodacious black bean, halloumi and quinoa salad very quick to make, but it will leave you wanting more. More of that succulent halloumi marinated in paprika and more of this fresh sweetcorn, straight from the cob - not a can in sight! You should have some lovely seasonal spinach left over from your coconut dal, use this to make your salad lovely and green.
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/ serving 2 people
/ serving 2 people
Organic Black Beans
Corn on the Cob
Put the quinoa in a large pan of water and bring to the boil and cook for 20 mins. Drain well and put the quinoa back in the pan, covered with a tea towel. Tip: If you have a fine enough sieve, you can rinse the quinoa before putting in the water. This will enhance the flavour.
Finely slice the spring onion, separating the white and green parts. Cut out the core of the red pepper and finely dice into ½ cm cubes. Shred the spinach finely, drain and rinse the black beans. Finally, roughly chop the coriander. Once done, put everything in a big mixing bowl for later.
Place the corn vertically on your chopping board (i.e. with the base on the board) and rest your hand on top. Run your knife downwards to chop the corn from the cob. Mind it doesn’t ping all over the place!
Cut the halloumi into 1cm thick slices. Mix the smoked paprika with ½ tbsp of oil, ¼ tsp of salt and a good grind of black pepper; add the zest from half the lime and coat the halloumi slices in this mixture. Heat a large pan over medium heat with ½ tbsp of oil, add the halloumi slices and cook for 2-3 mins on each side, or until just golden, then remove from the pan.
In the same pan, add the corn kernels and cook for 5-8 mins until golden. Add the whites of the spring onion for the last minute of cooking. Tip: If there’s too much from the remains of the halloumi in the pan, give it a quick wipe with some kitchen towel.
Cut the cooked halloumi into pieces the size of a 20p piece. Mix the beans, quinoa, red pepper, corn, coriander, spinach and halloumi in a large bowl.
Make a dressing using the juice from the lime and 2 tbsp of olive oil, ¼ tsp of salt and pepper. Dress the salad at the table, top with the greens of the spring onions and serve immediately.