Ingredients
Salad
3 sweetcorn in the husks
1 C fresh basil leaves
1 C fresh coriander, roughly chopped - if you like it
Handful of chopped chives
1 t olive oil
Haloumi - whole block
1-2 chillies, finely sliced
1 telegraph cucumber, cubed
Handful of cherry tomatoes, halved
1 C freekeh, pearl barley or quinoa for a gluten free option
1 t vege stock
Dressing
¼ cup lime juice
½ t smoked paprika
3 T olive oil
1 T sweet chilli sauce
A few grinds / shakes of salt and pepper
Method
Salad
Put the corn in the microwave and cook on high / 1000w for 12 minutes (4 mins per cob with the skin on). Once cooled, cut the kernels off the cob then transfer to a large bowl.
Cook the grain (freekeh, pearl barley or quinoa) in water and vege stock until ready. Once done, drain then transfer to the bowl with the corn.
Fry the haloumi then chop into cubes and add to the salad bowl.
Chop all the other ingredients and dump them into the bowl too. Mix.
Dressing
In a bowl or jug, mix together the dressing ingredients.
Pour over the salad and eat. Nom nom nom. The smokey paprika is what makes this salad delicious.
Alternatives
Want it meaty? Dice up some grilled chicken and throw it in with the rest of it.
Want it gluten free? Use quinoa and check the smoked paprika and vege stock is gluten free
Want it dairy free? Don’t add the haloumi.
H/T
This recipe is adapted from one by Dish