The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Charred Corn Salad with Quinoa, Avocado & Chilli, Lime & Maple Dressing
Golden sunshine on a plate. We're talking charred corn. Roasted vitamin A-rich sweet potato. Juicy plum tomatoes. Zingy pickled red onion. A zesty chilli and lime dressing to give it a kick. Toss with ready-cooked quinoa for an extra fibre boost.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 1 unwaxed lime
- 2 tsp pumpkin seeds
- 20g mixed salad leaves
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tsp maple syrup (maple syrup(100%))
- 1 avocado (use half)
- 1 corn on the cob
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 small sweet potato
- 1 onion
Nutritional Information
Calories: 578
Protein: 15g
Carbs: 64g
Fat: 30g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 20g mixed salad leaves (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 unwaxed lime (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tsp pumpkin seeds (use half)
- 1 onion (use half)
- 1 small sweet potato (use half)
- 1 corn on the cob (use half)
- 1 avocado (use a quarter)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 578
Protein: 15g
Carbs: 64g
Fat: 30g
Charred Corn Salad with Quinoa, Avocado & Chilli, Lime & Maple Dressing
Golden sunshine on a plate. We're talking charred corn. Roasted vitamin A-rich sweet potato. Juicy plum tomatoes. Zingy pickled red onion. A zesty chilli and lime dressing to give it a kick. Toss with ready-cooked quinoa for an extra fibre boost.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium frying pan, a large bowl & a small bowl
Get started
- Cut half of the onion into 1cm wedges, then thinly slice the remaining. Dice the sweet potato into 2cm chunks
- Add the potato to the lined baking tray. Toss with half the Mexican spice, 1 tsp oil, a pinch of salt and pepper. Roast for 10 mins
- After 10 mins, add the onion wedges to the tray and toss with the sweet potato. Roast for a further 15-20 mins, until soft and golden
Pickle the onion & prep
- Halve the lime
- Add the sliced onion to the large bowl with the juice of half the lime and a pinch of salt. Set aside to pickle
- Halve the tomatoes. Thinly slice the half avocado
Boil & make the dressing
- Bring the medium saucepan filled with salted water to a boil. Remove the husk from the corn, then add to the saucepan and boil for 6-8 mins, until just cooked, then remove from the pan with tongs or a slotted spoon
- Meanwhile, in the small bowl, combine the juice of the remaining lime with the maple syrup, chilli paste and 1 tbsp olive oil. Season with salt and pepper
Char the corn
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 3-5 mins, turning occasionally, until golden brown. In the final 1 min, add a pinch of the remaining Mexican spice and turn to coat the corn, then remove from the pan and allow to cool slightly
- Keep the pan on medium heat, then add the quinoa lentil mix and a splash of water. Cook for 2-3 mins, until piping hot. Season with salt
- Cut the corn off the cob
Plate up
- When ready, add the roasted veg, tomatoes, avocado, quinoa mix and corn to the large bowl along with half the chilli dressing. Toss to combine, then add the salad leaves and mix gently. Taste and season if needed
- Share the salad between plates, sprinkle with the pumpkin seeds and drizzle with the remaining dressing to finish
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