Crispy halloumi salad with roasted tomatoes, avocado and corn
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
372 kcal
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Course
Salad
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Cuisine
Mediterranean
Crispy halloumi salad with roasted tomatoes, avocado and corn
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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.
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Ingredients
For the salad
- 9 ounces cherry tomatoes (in Australia and the UK, this is about 1 punnet or container of tomatoes)
- ⅔ cup cooked corn (corn shaved off 1 cooked corn on the cob will be fine, or use cooked corn from a can - see notes below for cooking options)
- ⅔ cucumber cubed
- 1 avocado cubed (try to use one that's perfectly ripe - not too hard, not too mushy)
- ½ small onion finely chopped
- 1 large handful fresh basil
For the halloumi bites
- 9 ounces halloumi cheese 1 'log', chopped into cubes (about 1 - 2cm)
- 2 tablespoons flour (approximately)
- Oil for cooking (about ½ inch in a medium saucepan - I usually use olive oil but any oil is fine)
For the dressing
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons cider vinegar (or your favourite vinegar)
- 5 tablespoons olive oil
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Instructions
- 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.
Equipments used:
Notes
- 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! ;-)
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Sodium
52mg
(2%)
Potassium
433mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
240IU
(5%)
Vitamin C
11mg
(12%)
Calcium
16mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Sodium | 52mg | 2% |
| Potassium | 433mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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