Charred Corn Salad with Halloumi

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.


  • 1 tbsp vegetable oil
  • 200 g sweetcorn (tinned or frozen)
  • 200 g halloumi, cut into bite–sized pieces
  • 2 small gem lettuces
  • 6 baby plum tomatoes, quartered
  • 1 celery stick, thinly sliced
  • 1 ripe avocado, halved, stoned, peeled and cut into bite–sized pieces
  • a small handful of flat-leaf parsley, roughly chopped
  • a small handful of mint, leaves chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp good–quality balsamic vinegar
  • salt and black pepper to season


  1. 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.
  2. In the same pan, fry the halloumi, turning it frequently, until it is deep brown on all sides. Add this to the bowl with the corn.
  3. Leave the small lettuce leaves whole and tear any large ones in half. Mix them and all the remaining ingredients together with the corn and halloumi. Taste and adjust the seasoning.