-
Prep time
20 minutes
-
Cook time
30 minutes
-
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
Continue After Advertisement
Ingredients
-
2
Ears of grilled silver queen corn
-
1 teaspoon
Grapeseed oil
-
1
head of romaine lettuce
-
3
medium sized carrots
-
1
seedless cucumber
-
6
French breakfast radishes
-
4
artichoke hearts
-
4 ounces
haloumi
-
3 tablespoons
Olive Oil
-
1 tablespoon
Apple Cider Vinegar
-
1/2 teaspoon
Cholula chili lime hot sauce
-
Salt and Pepper
Directions
-
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.
See what other Food52ers are saying.