Avocado & Mozzarella salad

Last week I bought a pack of 4 avocados, after waiting (for what seems like an age) for them to ripen, they are now super soft for eating. I'm now scratching my brain trying to think of uses for them, other than the traditional guacamole. The fridge was full of tomatoes today, so that led to this salad. It is very colourful and tasty!


Ingredients:

• Tomatoes
• Avocado
• Mozzarella
• Salad leaves
• Sweetcorn
• Balsamic vinegar
• Olive oil

Firstly, roughly chop up tomatoes. I used cherry plum toms & some big beefy fellas. In a bowl add some olive oil and balsamic vinegar to the toms, and leave to settle for a little while.
On a plate arrange some salad leaves (I used a mixed salad leaf pack and fresh rocket). To this pile on the tomatoes, chopped avocado, mozzarella and a sprinkle of sweetcorn. Drizzle a little more oil & serve. Yum!

The mother of all grains

A list of 12 things you should know about quinoa got me thinking about that bag of quinoa lurking at the back of the cupboard, hidden behind the rice & pasta. So today I roasted some baby potatoes, butternut squash, red onion, red pepper & cherry tomatoes, having been drizzled with oil, paprika & chili powder. Into cooked quinoa I added sweetcorn and fresh mint. And all topped with some delicious & chewy grilled halloumi.
Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa???

Ps) The title of this post is what the Incas called quinoa. A little fact for you :)