Vege­tar­ian mex­i­can haloumi salad - - WEEKEND -

serves 4| prep 20 mins | cook­ing 45 mins

3 sweet po­ta­toes, scrubbed, cut length­ways into thin wedges 2 tbs olive oil 2 corn­cobs 180g haloumi, cut into 8 pieces 400g tomato med­ley mix, halved 1 small red onion, finely chopped 14 ⁄ cup coarsely chopped fresh co­rian­der 1 lime, juiced, plus ex­tra halves, to serve 250g pkt mi­crowave brown bas­mati rice and quinoa, warmed 120g pkt mixed salad leaves 150g pkt gluten-free blue corn chips 1 avo­cado, halved, stone re­moved, peeled 2 tbs sour cream or Greek-style yo­ghurt Hot chipo­tle sauce, to serve

1 Pre­heat the oven to 200°C/180°C fan forced. Line a large bak­ing tray with bak­ing pa­per. 2 Ar­range the sweet potato in a sin­gle layer on the pre­pared tray. Sea­son. Driz­zle with 1 tbs oil. Roast for 45 min­utes or un­til golden and crisp. 3 Heat the re­main­ing 1 tbs oil in a fry­ing pan over medium-high heat. Cook the corn­cobs, turn­ing, for 2 min­utes each side or un­til just ten­der. Set aside to cool slightly. Use a sharp knife to cut the ker­nels from the cobs. Cook the haloumi for 1 minute each side, or un­til golden and crisp. Trans­fer to a plate and keep warm. 4 Place the tomato, red onion, co­rian­der and lime juice in a bowl. Sea­son and toss to com­bine. 5 Place the warmed rice and quinoa in the cen­tre of a large shal­low serv­ing bowl. Sur­round the rice with the tomato mix­ture, corn, haloumi, sweet potato, mixed leaves and corn chips. Use a sharp knife to gen­tly score the cut side of each avo­cado half in a cross­hatch pat­tern. Spoon the sour cream or yo­ghurt into the cen­tre of the avo­cado halves. Driz­zle with the chipo­tle sauce. Place the avo­cado on top of the rice and serve with ex­tra lime halves. PER SERVE • 26g protein • 43g fat (15g sat­u­rated fat) • 96g carb • 20g di­etary fi­bre • 912 Cals (3815kj)

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