Summer on a plate!
|3/4 tsp||cumin — ground|
|1/2 tsp||paprika — smoked|
|2||sweetcorn — on the cob|
|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||olive oil — extra virgin|
|salt and freshly ground 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.