Bodacious Black Bean, Halloumi and Quinoa Salad

Bodacious Black Bean, Halloumi and Quinoa Salad

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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.

Tags:Not Suitable for CoeliacsVeggie
Allergens:Milk
Preparation Time25 minutes
Difficulty levelLevel 2
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

¾ cup(s)

Quinoa

1 unit(s)

Spring Onion

1 unit(s)

Red Pepper

100 grams

Baby Spinach

1 tin(s)

Organic Black Beans

2 tbsp

Coriander

1 unit(s)

Corn on the Cob

1 unit(s)

Halloumi

(ContainsMilk)

1 tbsp

Smoked Paprika

1 unit(s)

Lime

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3539.664 kJ
Energy (kcal)846 kcal
Fat32.0 g
of which saturates18.0 g
Carbohydrate93 g
Protein49 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Strainer
Knife
Large Bowl
Frying Pan
Zester
Kitchen Paper
Bowl
Plate
Spoon
Instructionsarrow up iconarrow up icon
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Rinse quinoa
Rinse quinoa
1

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.

Roughly chop coriander
Roughly chop coriander
2

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.

Slice kernals from corn
Slice kernals from corn
3

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!

4

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.

Fry corn
Fry corn
5

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.

6

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.

7

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.