Bodacious Black Bean, Halloumi and Quinoa Salad

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.