Halloumi Salad Recipe

Instructions

1. 01

   Cook your corn so it’s slightly charred. See notes on sweetcorn for method

2. 02

   Once cool, place the corn on the cob up right and using a knife cut the kernels off.

3. 03

   Chop your cucumber into cubes, cut your cherry tomatoes into quarters and cut your onion into little cubes.

4. 04

   Take the kernels out of your pomegranate and chop your coriander.

5. 05

   Start by cooking your hot honey halloumi. In a pan drizzle 1 tsp of olive oil and heat on medium heat.

6. 06

   Slice your halloumi then pat dry. Add to the pan. Cook it for about 2 minutes on each side.

7. 07

   Drizzle the honey and chilli oil (or chilli flakes if you do not have oil) onto the halloumi, reduce the heat slightly and cook for another couple of minutes. If you like your halloumi with a bit of bite leave it on for longer. Keep an eye on it so it doesn’t burn. You want the halloumi fully coated in mixture.

8. 08

   Take off heat and let the halloumi cool down.

9. 09

   Prepare the dressing by mixing together all the dressing ingredients. A mini whisk combines it well. Set this aside.

10. 10

    In a bowl add your prepared sweetcorn, cucumber, tomatoes and red onion.

11. 11

    Pour the dressing over and combine.

12. 12

    Place the halloumi on top and garnish with pomegranate seeds and chopped coriander.