avocado corn gluten free haloumi meals quinoa recipes rocket salad salads tomatoe vegetarian Mar 01, 2016

What I love most about my job is that I get to show people how you can actually enjoy healthy eating and what seriously tasty creations you can make. This is a perfect example; it's a salad but you can forget the boring old lettuce, cucumber, tomato combo...this one will blow your mind!

I use quinoa and haloumi to provide the protein, the complex carbohydrates come from the corn and quinoa, bitter greens are also in there thanks to the rocket and your healthy fats are provided by the avocado and pumpkin seeds. Not to mention the added benefits of lycopene from the tomatoes! It's nutrient packed and super delicious so whip it up it for a vegetarian dinner and then make all of your co-workers jealous with leftovers for lunch.

Serves 4


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


Preheat the oven to 200⁰C. Place the tomatoes in the oven for 20-25minutes.

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.

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.

Combine the rocket, quinoa, corn, haloumi, tomatoes and pumpkin seeds and drizzle with olive oil. Top with the avocado salsa.


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