Heat the olive oil in a pan and add the corn. Season with cumin and paprika and fry on a high heat for several minutes, tossing the corn over all the while. The corn should still be crunchy and with a firm bite. Season with salt and freshly ground black pepper. Set aside to cool.Slice the cucumber into half moon shapes. Dice the peppers into small jewel-like cubes. Place the cucumber, peppers, tomatoes, radishes, spring onions, chilli and herbs in a large mixing bowl. Once the corn has cooled to room temperature, add to the salad.Heat a drop of olive oil in a non-stick frying pan. Cook the halloumi for about a minute on both sides until golden brown. Season lightly with salt a spritz of fresh lemon juice.To finish, season the salad with salt and pepper, drizzle with the 2 tablespoons lemon juice and olive oil. Toss together. Transfer the salad to a serving platter and top with the halloumi.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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