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Roasted corn and halloumi salad

Recipe from: 16 Septemeber 2015
recipe, salad

Ingredients 17
Servings 6
Time 00:15


  • 1
    olive oil
  • 3/4
    ground cumin
  • 1/2
    smoked paprika
  • 2
    ears fresh corn, shucked
  • SALAD:
  • half an English cucumber, deseeded
  • 1
    of each red, yelllow and orange sweet peppers
  • 200
    cherry tomatoes, halved
  • handful
    baby pink radishes, thinly sliced
  • 3
    stems spring onions, diced
  • 1
    red chilli, membrane and seeds removed and finely diced
  • handful
    fresh mint and flat leaf parsley, roughly chopped
  • 250-300
    halloumi cheese, sliced
  • 2
    lemon juice
  • 2
    extra virgin olive oil
  • salt and black pepper



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.

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