Image by Jeremy Simons
Ingredients (14)
- 3 sweet potatoes, scrubbed, cut lengthways into thin wedges
- 2 tbsp olive oil
- 2 corncobs
- 180g haloumi, cut into 8 pieces
- 400g tomato medley mix, halved
- 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 tbsp sour cream or Greek-style yoghurt
- Hot chipotle sauce, to serve
Method
- Step 1 Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper.
- Step 2 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.
- Step 3 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 haloumi for 1 minute each side, or until golden and crisp. Transfer to a plate and keep warm.
- Step 4 Place the tomato, red onion, coriander and lime juice in a bowl. Season and toss to combine.
- Step 5 Place the warmed rice and quinoa in the centre of a large shallow serving bowl. Surround the rice with the tomato mixture, corn, haloumi, 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.