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

  1. Cook the quinoa and drain.
  2. Peel and destone mango and avocado and roughly chop the flesh along with the tomatoes.
  3. In a bowl, toss them with lime zest and juice, 2 tablespoons olive oil and salt and pepper.
  4. Leave to macerate while grilling the corn, then carefully slice off the kernels.
  5. In a small frying pan on medium heat cook until golden garlic, finely sliced bacon and chilli with 1 tablespoon olive oil.
  6. Tip into the bowl of veg, add the quinoa and corn and toss it together. Season to taste.
  7. 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.