A delicious Jamie Oliver salad packed with protein and fibre and also gluten free. Source: Everyday Super Food
250g regular black or white quinoa
1 small ripe mango
1 ripe avocado
300g ripe mived colour tomatoes
Extra virgin olive oil
2 corn on the cob
2 cloves of garlic
4 rashes of smoky streaky bacon
1 fresh red chilli
1/2 bunch of fresh corriander or mint (15g)
1.Cook the quinoa according to the packet instructions, then drain.
2. Peel & destone the mago and avocado and roughly chop or slice the flesh along with the tomatoes. Place in a large and toss them with the lime zest and juice and 2 tbs of extra virgin olive oil and a pinch of sea salt and black pepper. Leave to macerate while you grill the corn until nicely charred, then carefully slice off the kernels.
3. Peel the garlic and finely slice with the bacon and chilli (deseeded if you like). Place in a small frying pan on a medium heat with 1 tsp of olive oil. Stir and cook until lightly golden, tossing regularly. Tip into the bowl of the macerated veg, add the quinoa and corn and toss it all together, then taste and season to perfection.
4. Divide between the plates and crumble over the feta, pick over the herb leaves and serve.