Roasted corn and halloumi salad

Bibby's Kitchen
6 servings Prep: 15 mins, Cooking: 20 mins

Summer on a plate!

By Food24 September 16 2015
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Ingredients (14)

PAN ROASTED CORN:
3/4 tsp cumin — ground
1/2 tsp paprika — smoked
2 sweetcorn — on the cob
Salad:
cucumber — English, deseeded
1 pepper — mixed
200 g cherry tomatoes — halved
radishes — thinly sliced
3 spring onions, diced — stems
1 red chilli — deseeded, finely diced
fresh mint — and parsley, chopped
250-300 g halloumi cheese — sliced
2 lemon juice
2 olive oil — extra virgin
salt and freshly ground black pepper
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Method:

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.

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