Mexican Sweetcorn with Black Beans and Avocado

Pop the corn on the cobs onto a baking tray and drizzle on a splash of oil. Season with a pinch of salt and sprinkle on half of the Mexican spice mix. Rub the seasoning into corn. Pop the red onion onto the baking tray as well, season with a pinch of salt and sprinkle on the leftover Mexican spice mix. Roast the sweetcorn and onion wedges in the oven for 20-25mins, turning after 10 mins to make sure the cook and colour evenly.

Pop a large pot of water onto boil over high heat. Add a generous pinch of salt and when the water is boiling add the quinoa. Lower the heat so as the water is bubbling gently and cook your quinoa for 12 mins. After 12 mins, drain into a sieve and leave to cool slightly.

Cut the avocado in half and then remove the stone. Peel off the skin and then chop the flesh into small chunks about 1cm big. Zest and juice your lime. Pop the avocado into a bowl and half your lime juice and zest. Add a pinch of salt and keep to one side.

Separate the coriander stalks from the leaves. Finely chop the stalks and roughly chop the leaves. Keep separate. Peel and grate the garlic (or use a garlic press if you have one). Drain the black beans to a colander and rinse under cold water. Keep to one side.

Put a frying pan over medium heat and add the pumpkin seeds to the pan. Cook for 5 mins, stirring frequently. The seeds are ready when they start to pop. Transfer the pumpkin seeds to a bowl and pop your pan back on the heat.

Add a glug of oil to the pan and add the garlic and coriander stalks. Cook for a minute and then add your black beans to the pan. Warm through and then stir in the chipotle ketchup and quinoa (add half the ketchup to start with, taste and add more if you wish). Stir well to make sure the ketchup is evenly distributed. Mix in the leftover lime juice and zest and then the coriander leaves. Taste your quinoa and add more salt and pepper if it needs it.