Grilled Halloumi and Corn Salad
Grilled halloumi and sweetcorn cobs with paprika. Delicious served alongside chicken, grilled fish or prawns or as is, for a light lunch.
Method
Based on 4 servings, adjust as needed.
Step 1
Tip the chopped red onion, avocado and cherry tomatoes onto a large platter. Drizzle over the lime juice and oil, and season with a pinch of salt. Toss to combine and set aside.
Step 2
Heat a griddle pan over a high heat. Brush the corn cobs with a little oil, then sprinkle over the paprika and a little salt. Thread the halloumi onto metal skewers and cook alongside the corn cobs until the halloumi is golden and the corn is lightly charred in spots. This is delicious if cooked over coals on the BBQ when the weather allows.
Step 3
Cool the corn slightly, then stand the cobs upright on a board, one by one, and carefully slice off the kernels. Toss the corn into the salad along with the halloumi, then scatter over the coriander and toss again to combine. Best served straightaway while still warm, but can be eaten at room temperature.
- Ingredients
- Based on 4 servings
-
1 Avocado, peeled, stoned, halved and chopped 1x By Sainsbury’s Large Ripe & Ready Avocado -
2 Limes, juiced 2x Sainsbury's Limes -
2 tbsp Extra Virgin Olive Oil, plus extra for brushing 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 pinch Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
2 Sweetcorn Cobs, any husks removed 1x Sainsbury's Sweetcorn x2 -
225g Block Of Halloumi, cut into cubes 1x Sainsbury's Cypriot Halloumi Cheese 225g -
30g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
200g Cherry Tomatoes, halved 1x Sainsbury's Cherry Tomatoes 300g -
1 Red Onion, chopped 1x Sainsbury's Red Onions Loose