Haloumi Salad with Avocado Salsa
WHAT YOU NEED
> 2 x packets organic Haloumi, cut in half and then into triangles
> 1 packet vine-ripened cherry tomatoes
> 2 x cobs of corn
> ½ cup red quinoa (or any colour), rinsed well
> ¼ cup pumpkin seeds
> 4 large handfuls of rocket
> 1 avocado, diced
> 1 long green chilli, diced
> 1 lime
> Salt and pepper
WHAT TO DO
1. Preheat the oven to 200⁰C. Place the tomatoes in the oven for 20-25 minutes.
2. Meanwhile, place the rinsed quinoa in a saucepan with 1 cup of water, bring to a boil and then cover and turn to a low heat. Simmer until the water has been absorbed then set aside for 5 minutes.
3. While the quinoa is cooking prepare the avocado salsa by combining the avocado, chilli, zest of the lime, juice of ½ the lime and a sprinkle of salt and pepper and then set aside. Lightly steam the corn. Using either a grill pan or BBQ char the steamed corn and grill the haloumi slices for 1-2 minutes each side.
4. Combine the rocket, quinoa, corn, haloumi, tomatoes and pumpkin seeds and drizzle with olive oil. Top with the avocado salsa.