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.
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