Charred Corn, Avocado and Quinoa Salad

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Ingredients:

• 1 and 1/2 cup Simply Wholesome Pantry Bulgur & Quinoa mix

• pinch sea salt

• 3 corn cobs, husks removed

• 1 green capsicum large, finely diced

• 3/4 cup coriander leaves roughly chopped

• 3/4 cup halloumi cheese finely grated 

• 1 avocado, diced

Dressing:

• 1/3 cup olive oil

• 2 limes juice squeezed

• 1 clove garlic finely chopped

• 1 jalapeño deseeded & finely chopped1 tablespoon coriander leaves finely chopped

• 1 teaspoon honey

• 1/4 teaspoon ground cumin

• sea salt & cracked black pepper

Method:

1. Place a medium pot of water onto boil. Add the quinoa & lentil mix and simmer for 10 minutes. Remove, drain and set aside to cool.

2. For the dressing: Whisk together all the ingredients in a bowl. Season well and adjust ingredients to taste.

3. Cook the corn cobs in a saucepan of boiling water or in a bowl in the microwave for 5 minutes. Cut the kernels from the cobs using a sharp knife. Finish them in a frying pan with a drizzle of oil until lightly charred. 

4. Place the cooked quinoa and lentils, corn, green capsicum, coriander, grated halloumi and avocado in a bowl. Add the dressing and combine gently.