Black Bean, Halloumi and Quinoa Salad

1. Finely slice the spring onion and separate the green part from the white

2. Core the pepper and dice into ½ cm cubes

3. Drain/rinse the black beans in a sieve

4. Finely shred the spinach

5. Chop the coriander

6. Stand the corn on its stem end on a chopping board and slice the kernels off with a sharp knife

7. Slice the halloumi into 1cm thick slices

8. Juice from ½ a lime and then zest ¼ of the lime

9. Prepare the quinoa by rinsing in a fine sieve for 30 seconds.  In a small pot, bring a 1 1/2 cups of lightly salted water to boil.  Add the quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid has absorbed and the quinoa is tender.  Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.

10. In a small bowl, mix 1 and half teaspoon of oil with the smoked paprika, lime zest and a pinch of salt and pepper. Add the halloumi and coat well.

11. Heat a teaspoon and a half of oil in a skillet over medium heat and fry the halloumi for about 2-3 minutes each side until slightly golden. Transfer to a plate and slice into bite-sized pieces before serving.

12. Return the pan to heat, add the corn kernels and cook for about 5 minutes until lightly browned. Add the white part of the spring onion and cook for a further minute. Remove from heat and set aside.

13. To make the dressing, in a small bowl, mix the juice from the lime, a tbsp of olive oil and a pinch of salt and pepper.

14. To make the salad, in a serving bowl, add the black beans, red peppers, quinoa, coriander, spinach and the corn/spring onion mixture. Place the sliced halloumi on top. Drizzle the dressing over the top and lightly toss to coat.

15. Serve the salad with the green part of the spring onions sprinkled over the top