Crispy halloumi salad with roasted tomatoes, avocado and corn
A simple salad with roasted tomatoes and corn, avocado, and basil - all topped with addictively crispy halloumi cheese and a drizzle of honey mustard dressing. Lovely eaten by itself or with crusty bread and a protein of your choice.
Pre-heat the oven to 180C / 355F, then roast the tomatoes on a baking tray for 10 minutes. If you're using canned corn, you can add the corn too.
At the same time, boil the corn for 10 minutes if you're using fresh. Let cool a little, then shave off the cooked corn.
Roll the halloumi cubes in the flour and set aside.
Heat the oil in a large frying pan, then add the halloumi cubes. Let cook for two or three minutes without moving, then toss and let cook for a minute or two longer. Repeat until the cheese is well browned and crispy. Drain on kitchen paper.
When cooked, tip the tomatoes and corn onto a large plate or platter, then add the cucumber, avocado and onion. Stir through the basil, then scatter the crispy halloumi over the top.
Whisk together the dressing ingredients. Serve the warm salad immediately, with the dressing on the side.
How to cook the corn: If you like, you can use fresh corn. Grill it, then shave it off and into the salad.You can roast it for 35 to 40 minutes in the oven at 205C/400F. Or you can simply boil it for 10 minutes. Tomatoes: You don’t have to roast the tomatoes if you don’t want to. If you decide not to, simply chop the tomatoes in half.Cheese: Feel free to use a different kind of cheese in this salad e.g. mozzarella, feta, goat cheese.How to serve: Serve this salad by itself (halloumi is quite ‘meaty’!), or with crusty bread and a protein of your choice e.g. salmon, chicken, sausages, burgers.Feeling cheeky? You can even skip the rest of the salad and just make the crispy halloumi bites! Serve immediately with sweet chili sauce and Greek yoghurt or sour cream! ;-)