Mexican salad

Step 2

For the dressing, place the roots and stems of the coriander in a mortar with the black pepper and grind to a paste. Add the sugar, soy sauce and lime juice and mix well. Pour in the olive oil and combine with the pestle.

Step 4

Strip the kernels from the corn. Heat a small frying pan over medium heat and add the oil. Season with salt and fry the kernels for about 5 minutes until they start to blacken.

Step 6

Remove the stone and skin from the avocado, mash the flesh with a fork and add the lime juice. Season with salt and mix to a chunky guacamole.

Step 8

Arrange the salad leaves on a plate and top with the cucumber, capsicum, tomato, onion and corn. Place a large scoop of guacamole in the centre of the plate, scatter with the coriander leaves and add the dressing. Grate the haloumi over the salad using a Microplane and serve.

Step 9

For another light dinner option, try my prawns, wakame and ponzu on tofu.

Step 10

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

Step 11

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