Rainbow salad with haloumi and lentils

Method

1. Step 1

   Place the beans and baby broccoli in a medium heatproof bowl. Pour over enough boiling water to cover. Set aside for 1-2 mins or until just tender. Refresh under cold water. Drain well.

2. Step 2

   Meanwhile, use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a separate heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins or until tender. Drain.

3. Step 3

   Arrange the bean mixture, lentils, onion, cucumber, cabbage and tomato on a serving platter. Heat a barbecue grill or chargrill on high. Cook the haloumi for 1-2 mins each side or until golden brown. Arrange over the salad. Sprinkle with corn.

4. Step 4

   Process the avocado, oil, basil, lemon zest and lemon juice in a food processor until combined. Serve with the salad.
   
   
   
   Serve with: basil sprigs