Photo by Alesia Kozik on Pexels
Grilled Halloumi Salad with Charred Corn, Black Beans & Lime Vinaigrette
Grilled halloumi and charred corn with black beans and salad greens, finished with olive oil, lime, cumin and chilli vinaigrette.
- 200 g halloumi cheese
- 1 whole corn on the cob
- 200 g tinned black beans
- 1 whole red bell pepper
- ½ whole red onion
- 15 g fresh coriander
- 1½ whole lime
- 50 ml olive oil
- 3 g cumin seeds
- 2 g chilli flakes
- 3 g sea salt
- 100 g mixed salad leaves
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Add to a shopping listHow the shopping list works →- Step 1
Preheat a griddle pan or barbecue to high heat.
- Step 2
Slice halloumi into 8mm thick slices. Brush lightly with 10ml olive oil.
- Step 3
Shuck corn kernels from the cob (or use fresh kernels if available).
- Step 4
Dice red bell pepper and finely slice red onion.
- Step 5
Grill halloumi slices for 2 minutes per side until golden char marks appear. Set aside.
- Step 6
On the same griddle, char corn kernels for 4-5 minutes, stirring occasionally, until lightly charred. Transfer to a bowl.
- Step 7
For the vinaigrette: whisk together juice of 1.5 limes, 40ml olive oil, toasted cumin seeds, chilli flakes, and salt.
- Step 8
Drain and rinse black beans. Toss with charred corn, diced pepper, sliced onion, and half the vinaigrette.
- Step 9
Arrange salad leaves on two plates. Top with the bean and corn mixture. Arrange grilled halloumi on top.
- Step 10
Drizzle remaining vinaigrette and garnish with fresh coriander. Serve immediately.
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