Roasted Corn and Halloumi Salad
Roasted corn and halloumi salad is summer on a plate. Jewel coloured sweet peppers with roasted corn, cherry tomatoes and everyone’s favourite chewy cheese, halloumi. Tossed in a minted chilli dressing, it’s vibrant and fresh, the perfect summer side to take outdoors.
The sweetcorn is pan-fried in cumin and paprika. The flavours are decidedly Mexican. To this I add a mixture of yellow, red and orange sweet peppers. You can throw in a green pepper if you like but they tend to be a little bitter, so I leave it out. Note: Cucumber is mostly water so remove the seeds to prevent the salad becoming watery. If you don’t, it’ll dilute the flavour.
Let’s face it. There’s never enough halloumi. Make more than you think you’ll need. A generous spritz of lemon or lime juice on fried halloumi is essential. For additional crunch and texture I’ve thrown in a few thinly sliced pink radishes and spring onions. Delicious!
A great salad dressing is as important as using the freshest produce. Olive oil and lemons are my two kitchen staples. Serve this halloumi salad with this paprika spiced roast chicken or a juicy rib-eyed steak.
Quick side note: Dress and toss the halloumi salad just before serving to avoid it becoming watery.
Roasted Corn and Halloumi Salad
Serves 6
15 ml (1 tablespoon) olive oil
3.75 ml (3/4 teaspoon) ground cumin
2.5 ml (1/2 teaspoon) smoked paprika
2 ears fresh corn, shucked
half an English cucumber, deseeded
1 each of red, yellow and orange sweet peppers
200 g cherry tomatoes, halved
5-6 baby pink radishes, thinly sliced
3 stems spring onions, diced
1 red chilli, deseeded and finely diced
a generous handful each of fresh mint and flat leaf parsley, roughly chopped
300 g halloumi cheese, sliced
30 ml (2 tablespoons) lemon juice, plus extra for the halloumi
45 ml (3 tablespoons) extra virgin olive oil
salt and freshly ground black pepper
Heat the olive oil in a wide based pan. Add the corn and season with cumin and paprika. Cook over a high heat for several minutes, tossing the corn over all the while. It should still be crunchy and with a bit of bite. Season with salt and freshly ground black pepper. Set aside to cool.
Slice the cucumber into half moons. Dice the peppers into small jewel-like cubes. Place the cucumber, peppers, tomatoes, radishes, spring onions, chilli and herbs in a large mixing bowl. Once the corn has cooled to room temperature, add to the salad.
Heat 10 ml olive oil in a non-stick frying pan. Cook the halloumi for about a minute on both sides until golden brown. Season lightly with salt and a squeeze of lemon juice.
To finish, season the salad with salt and pepper. Drizzle with 30 ml lemon juice and olive oil, then toss lightly to coat. Transfer the salad to a serving platter and top with warm halloumi.
10 Comments. Leave new
This looks like summer on a plate!!! I cannot wait to try it! Think we need to braai tonight 😉 Thanks Di!
It is a beautiful salad – I love halloumi; this sounds perfect!
It’s definitely going to be a regular on my summer table. Super-fresh salad, with lots of crunch! Enjoy Braai Day!
Thanks Zirkie. Each time I make halloumi, I wonder why I don’t have it more often!
Ooh, Di!! This looks so fresh and delicious. Also a bit different yet easy to make. I’d better plant more radishes!
A real summertime salad Tippy. The radishes add great texture and crunch.
It was so yummy!! Will be a regular on our summer menu 😉
So fresh and crunchy. Really good with barbecue meats.