This is a salad mash-up of a few things that I love. Nigella's recipe for toasted halloumi with lemon and chilli; grilled corn; and chopped salads. If you are like me, and you grill mainly on the weekends, I recommend throwing a couple of extra ears of corn on and saving them to use during the week. —Sarah Hornung
Grilling corn is a very hotly debated issue -- I prefer simplicity. Husk and scrub two ears of silver queen corn, brush with grapeseed oil (or another neutral oil) and grill at medium heat for about 8-10 minutes per side. Allow to cool and then shave the kernels off.
Chop the romaine lettuce.
Chop the carrots, cucumber, and radishes into thin crescents.
Quarter the artichokes.
Toss all vegetables together.
Make the dressing: Mix together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1/2 teaspoon of Cholula chili lime hot sauce and set aside.
Slice the halloumi evenly.
Warm a skillet with 1 tablespoon of olive oil over medium heat and toast the halloumi until it becomes golden brown on each side.
Place the warm halloumi on top of the vegetables and toss with dressing, salt and pepper to taste.