Charred Corn Salad with Peach and Halloumi
Swap grilled halloumi for grated in this charred corn and fresh peach salad. Grated halloumi adds a salty, tangy flavour to the salad, while soaking up all the juices from the dressing. Make a batch and keep it in the fridge for a quick weekday lunch or a light summer dinner.
Ingredients
- 2 Corn on the cobs
- 1 Red onion, finely chopped
- 1 Pepper, finely chopped
- 2 Peaches, roughly chopped
- Small handful coriander, finely chopped
- 1 Block halloumi, coarsely grated
- 3 Tbsp olive oil
- 1 Tsp chilli powder
- ½ Tsp cumin seeds
- 2 Garlic cloves, grated
- 1 Lemon, juice
Step 1
Remove the outer green leaves (husks) from the corn cobs. Barbecue or pan-fry the cobs over high heat until charred.
Step 2
For the dressing, combine the grated garlic, chilli powder, cumin seeds and olive oil in a small bowl. Microwave for 30 seconds until the mixture is foaming. Then, mix in the lemon juice and ½ tsp of salt.
Step 3
Slice the kernels off the cobs. Combine all the ingredients, pour over the dressing, and finish with a squeeze of lemon and a dash of salt, if needed. Serve in warm pittas with a dash of your favourite hot sauce.