Charred Corn and Halloumi Salad

Sweet charred corn and golden halloumi are tossed with herbs and citrus for a bright, substantial salad.

Introduction

Charred Corn and Halloumi Salad is designed for a calm, capable kitchen: the flavors are clear, the method is direct, and the final plate feels polished without becoming fussy. It is the kind of recipe that works equally well for a quiet weekday dinner or a more deliberate weekend meal.

Ingredients

• 3 ears corn, kernels removed
• 225 g halloumi, sliced
• 2 tbsp olive oil
• 1 avocado, sliced
• 1 small cucumber, diced
• 1 handful mint leaves
• 1 handful parsley leaves
• 1 lime, juiced
• 1 tsp honey
• Pinch of cumin
• Black pepper

Instructions

1. Char the corn in a hot skillet with a little oil until it picks up deep golden spots. Set aside.
2. Sear the halloumi slices in the same skillet until golden on both sides, then tear or cut into bite-size pieces.
3. Whisk the lime juice, honey, cumin, remaining olive oil, and black pepper into a quick dressing.
4. Arrange the corn, halloumi, avocado, cucumber, and herbs on a platter.
5. Spoon over the dressing just before serving.

Tips

• If your halloumi is very salty, briefly soak it in water first.
• Add cooked quinoa to make the salad even more substantial.