Grilled Corn and Quinoa Salad

“Smoky-sweet grilled corn, fluffy protein-rich quinoa, fresh herbs, and a bright citrusy dressing combine in this vibrant salad. Light enough for lunch, hearty enough for dinner, and colorful enough to shine at any gathering.

1. Cook the quinoa according to the packet 
 instructions, then drain.
 2. Peel and destone the mango deseed the cucumber, and avocado, then 
 roughly chop or slice the flesh, along with the 
 tomatoes, and put everything in a large bowl.
 3.Grate in the lime zest, then cut the lime in half
 and squeeze in the juice. Add 2 tablespoons
 of extra virgin olive oil and a pinch of sea salt
 and black pepper, and toss everything together.
 4. Leave to soak up the flavour while you 
 grill the corn cobs on a hot griddle pan until nicely 
 charred, then carefully slice off the kernels subsitute with tinned corn if not seasonal

5.Peel the garlic and dice with thevchilli (deseed if you like). Put it all into a small frying 
 pan on a medium heat with 1 teaspoon of olive oil. 
 Stir and cook until lightly golden, tossing regularly.
 6. Tip into the bowl of macerated veg, add the quinoa 
 and corn, and toss it all together, then taste and 
 season to perfection.
 7. Divide between your plates, crumble over the feta, 
 pick over the herb leaves and serve.