Colourful and fresh, this salad will bring summer on your table!
Ingredients
- 250 g quinoa
- 1 small ripe mango
- 1 ripe avocado
- 300 g ripe mixed-colour tomatoes
- 2 limes
- olive oil
- 2 corn on the cob
- 2 cloves of garlic
- 4 rashers of smoked streaky bacon
- 1 fresh red chilli
- 20 g feta cheese
- 1/2 a bunch fresh coriander or mint
Directions
- Cook the quinoa and drain.
- Peel and destone mango and avocado and roughly chop the flesh along with the tomatoes.
- In a bowl, toss them with lime zest and juice, 2 tablespoons olive oil and salt and pepper.
- Leave to macerate while grilling the corn, then carefully slice off the kernels.
- In a small frying pan on medium heat cook until golden garlic, finely sliced bacon and chilli with 1 tablespoon olive oil.
- Tip into the bowl of veg, add the quinoa and corn and toss it together. Season to taste.
- Crumble over the feta, pick over the herb leaves and serve.
This late-summer recipe is delicious and easy to make. It serves 4 and it’s a great gluten free dish to enjoy as a side to your grilled meat or as a main course.