Bryanston, Gauteng
Spicy leavel

Fresh, zesty and low on carbs, this tasty Mexican halloumi salad recipe makes a brilliant light vegetarian meal. It’s quick to prepare too so perfect for busy lunches or a light dinner.

  • 1 small red onion, finely chopped
  • 1/4 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 tablespoons sour cream or Greek-style yoghurt
  • Hot chipotle sauce, to serve
  • Preheat the oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Arrange the sweet potato in a single layer on the prepared tray. Season. Drizzle with 1 tablespoon oil. Roast for 45 minutes or until golden and crisp.
  • Heat the remaining 1 tablespoon 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 halloumi for 1 minute each side, or until golden and crisp. Transfer to a plate and keep warm.
  • Place the tomato, red onion, coriander and lime juice in a bowl. Season and toss to combine.
  • Place the warmed rice and quinoa in the centre of a large shallow serving bowl. Surround the rice with the tomato mixture, corn, halloumi, 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.