Charred Corn Salad with Halloumi

Name: Charred Corn Salad with Halloumi
Yield: Serves 4 as a side or 2 generously as a main
Ingredients: 200 g halloumi, cut into bite–sized pieces; 2 small gem lettuces; salt and black pepper to season; 1 tbsp vegetable oil; 200 g sweetcorn (tinned or frozen); a small handful of mint, leaves chopped; 1 celery stick, thinly sliced; 6 baby plum tomatoes, quartered; 2 tsp good–quality balsamic vinegar; a small handful of flat-leaf parsley, roughly chopped; 1 ripe avocado, halved, stoned, peeled and cut into bite–sized pieces; 2 tbsp extra virgin olive oil

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is one of my favourite summer salads – it’s filling, fragrant, colourful and brightly flavoured; everything I want for lunch on a hot day. Ensure you serve it straight away once it is made, as the halloumi toughens as it cools.

Ingredients

1 tbsp vegetable oil
200 g sweetcorn (tinned or frozen)
200

Side dish
Lunch
Main course
Summer
Vegetarian
Gluten-free

Method

Heat the vegetable oil in a large frying pan over a high heat, then add the sweetcorn and cook for 5–6 minutes until it starts to colour. Turn it occasionally, but not too frequently, and don’t remove it from the heat until it is really well coloured. Transfer the corn to a mixing bowl.
In the same pan, fry the halloumi, turning it frequently, until it is deep