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Prep time
20 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
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
Ingredients
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2
Ears of grilled silver queen corn
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1 teaspoon
Grapeseed oil
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1
head of romaine lettuce
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3
medium sized carrots
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1
seedless cucumber
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6
French breakfast radishes
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4
artichoke hearts
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4 ounces
haloumi
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3 tablespoons
Olive Oil
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1 tablespoon
Apple Cider Vinegar
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1/2 teaspoon
Cholula chili lime hot sauce
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Salt and Pepper
Directions
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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.
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Chop the romaine lettuce.
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Chop the carrots, cucumber, and radishes into thin crescents.
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Quarter the artichokes.
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Toss all vegetables together.
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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.
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Slice the halloumi evenly.
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Warm a skillet with 1 tablespoon of olive oil over medium heat and toast the halloumi until it becomes golden brown on each side.
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Place the warm halloumi on top of the vegetables and toss with dressing, salt and pepper to taste.
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