Corn, Halloumi & Mango Bowl with Quinoa, Tomato Salsa and Garlic Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 mango
75g seasonal tomatoes
2 spring onion
1 handful of fresh coriander
1 pepper
1 unwaxed lime
80g greek style yoghurt (Milk)
1 corn on the cob
80g quinoa

(Quinoa 100%)
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
250g halloumi (use half) (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	127Kcal	642Kcal
	532kJ	2686kJ
Fat	7.2g	36g
of which saturates	3.0g	15g
Carbohydrates	10g	53g
of which sugars	4.5g	23g
Protein	5.7g	29g
Salt	0.29g	1.5g
Fibre	1.6g	8.1g

Ingredients

2 spring onion
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)
250g halloumi (use a quarter) (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
1 pepper (use half)
1 corn on the cob (use half)
1 handful of fresh coriander (use half)
80g greek style yoghurt (use half) (Milk)
80g quinoa (use half)

(Quinoa 100%)
1 unwaxed lime (use half)
110g baby tomatoes (use half)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	600Kcal
	583kJ	2510kJ
Fat	8.3g	36g
of which saturates	3.5g	15g
Carbohydrates	10g	43g
of which sugars	3.1g	13g
Protein	6.7g	29g
Salt	0.34g	1.5g
Fibre	1.7g	7.2g

Back

4 of 5 a day

Corn, Halloumi & Mango Bowl with Quinoa, Tomato Salsa and Garlic Yoghurt

Prep time: 15 mins

Total time: 25 mins

Cuisine: Mexican

Food group: Dairy

In this Mexican fajita-style salad, golden halloumi is pan-fried in a blend of oregano, chilli, cumin and smoked paprika. Dish up with a satisfying quinoa, crunchy corn and fresh lettuce. Finish with a dollop of cooling lime yoghurt.

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large griddle pan, a large bowl, a small bowl, tongs or a slotted spoon, a sieve & a grater

Cook the quinoa & corn

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Remove the husk from the corn, then add to the quinoa saucepan in the final 8-10 mins, until cooked. Remove the corn with tongs or a slotted spoon

Prep time

Meanwhile, roughly chop the tomatoes. Zest and halve the lime. Roughly chop the coriander
Peel and dice the mango into 1cm chunks
In the small bowl, combine the yoghurt and half the garlic paste
In the medium bowl, add the tomatoes, mango, half the coriander and the juice from half the lime. Season with a good pinch of salt
Cut the half pack of halloumi into 2cm chunks and pat dry. Dice the pepper into 2cm chunks

Grill the halloumi and corn

Once cooked, return the quinoa to the saucepan and toss with 1 tsp oil
Lay the corn flat and slice off the kernels
Heat the frying pan with 1 tsp oil on medium-high heat. Add the corn and spring onion. Toss to coat then cook for 2-3 mins until golden. Empty into the quinoa pan
Reheat the pan with 1 tsp oil then add the pepper and halloumi. Cook for another 4-6 mins, until golden brown and softened
Sprinkle over the Mexican spice. Toss to coat and cook for another 1 min. Remove from the heat

Toss the salad

Squeeze in the juice from the remaining lime into the quinoa. Season with salt and pepper and mix well

Plate up

Share the quinoa between bowls then top with grilled halloumi and pepper. Add the mango salsa, dollop over the garlic yoghurt and sprinkle over the lime zest