GRILLED CORN & HALOUMI SALAD WITH WARM TOMATO DRESSING

SERVES 4 PREP 15 MINS COOK 40 MINS

• 1 cup water

• ½ cup tri-coloured quinoa, rinsed, drained

• 2 corn cobs, husks removed, 3cm rounds

• 2 zucchini, sliced lengthways

• 250g haloumi, 1cm slices

• 200g sugar snap peas, trimmed

• 2 tsp taco seasoning mix

• ¼ cup olive oil

• grilled tortillas, to serve TOMATO DRESSING

• 2 tbsp olive oil

• 1 eschalot, peeled, finely chopped

• 250g punnet cherry tomatoes, halved

• 2 tbsp fresh lemon juice

• 2 tbsp chopped chives

1 Preheat oven to 180°C.

2 In a medium saucepan, stir water and quinoa on high. Bring to boil. Reduce heat to low. Simmer, covered, 12-15 mins until water has absorbed.

3 Remove from heat and set aside, covered, 10 mins. Fluff with a fork to separate grains. Season.

4 Preheat a chargrill pan or barbecue grill on high. Toss corn, zucchini, haloumi and peas separately in oil.

5 Grill corn 6-8 mins, turning, until light grill marks appear. Grill zucchini and peas 1-2 mins each side. Sprinkle haloumi with seasoning and grill

30 secs each side.

6 TOMATO DRESSING In a medium frying pan, heat half the oil on medium. Saute eschalot 2-3 mins until tender. Add tomatoes and cook

4-5 mins, stirring often, until starting to release juices. Remove from heat. Stir in juice and chives. Season. 7 Arrange quinoa, vegetables and haloumi on a platter. Spoon warm tomato dressing over salad and accompany with grilled tortillas.