• Lucie Ellis

74. Halloumi & Corn Salad


Salads salads salads, hard to eat anything else lately so sorry but here’s another! Each day just sort of choosing something that needs using and building on that. Instead of putting avocado in the salad we had a fresh guacamole on the side but chunks would be good too. The corn needed using and I’ve always got a pack of halloumi or feta cause they keep forever and I’m a sucker for the squeaky cheese.


For 4:

2 heads sweet corn

100g fregola or bulgur wheat

150g cherry tomatoes

70g jarred roast peppers

3 spring onions

2 baby gem lettuce

2 handfuls coriander & parsley

1 halloumi cheese

2 tbsp mixed toasted seeds

Juice of 1 lime

1/2 tsp Aleppo chilli flakes

Olive oil

Roast the corn on a bbq or in a frying pan for 10-15 minutes until softened and charred and when cool enough to handle cut the kernels from the cobs. Meanwhile cook the fregola in boiling water then drain and leave to steam dry.

Dice the tomatoes and peppers, and shred the spring onions, gem and herbs. Now mix all the above with the seeds and dress with the lime juice, olive oil, chilli flakes and salt to taste.

Cut the halloumi into cm cubes and grill on all sides on the bbq or in a frying pan and serve on top of the salad. Great with guacamole or add chunks of avocado.


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