A colourful, smoky-sweet salad with charred corn, juicy peach and golden halloumi, tossed in a warm spiced dressing and finished with a crunchy savoury topping.
By Seema PankhaniaFrom Saturday Kitchen Recipes
The fresh vegetables and peaches provide fibre and vitamins, halloumi adds protein, and olive oil brings healthy fats, making this spiced corn and halloumi salad a balanced, nutritious meal. The crunchy savoury granola adds texture without overwhelming the freshness of the salad.
Estimated nutrition (per serving, 2): kcal ~380–440, fat ~22–28g, saturated fat ~6–8g, carbs ~28–34g, sugars ~14–18g, fibre ~5–7g, protein ~12–16g.
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Ingredients
For the salad
- 2 corn on the cobs
- 1 red onion, finely chopped
- 1 pepper, finely chopped
- 2 peaches, roughly chopped
- Small handful coriander, finely chopped
- 1 block halloumi, grated
For the dressing
- 3 tbsp olive oil
- 1 tsp chilli powder
- ½ tsp cumin seeds
- 2 garlic cloves, grated
- 1 lemon, juice only
To serve
- Toasted pitta bread or pitta chips
- Tortilla chips
- Savoury granola (see recipe)
Customise
- Use mango instead of peaches for a sweeter, more tropical spiced corn and halloumi salad with a softer fruit note.
- Use cumin powder instead of cumin seeds for a smoother, more blended spiced dressing.
Method
- Char the corn. To make the spiced corn and halloumi salad with peach, char the corn until lightly blackened, either in a hot dry frying pan or on a hot dry griddle pan. Then cut the kernels from the cobs. Charring gives the corn a smoky, caramelised flavour that elevates the spiced corn and halloumi salad.
- Combine the salad ingredients. Put the corn, red onion, pepper, peaches, coriander and halloumi in a bowl. This layers the spiced corn and halloumi salad with sweet, tangy, smoky and creamy flavours.
- Microwave the spices and oil. Put 1 tablespoon of the olive oil, chilli powder, cumin seeds and garlic in a microwave-safe bowl. Microwave until bubbling, then whisk in the remaining 2 tablespoons of olive oil and the lemon juice. Microwaving the spices releases their aromatic oils for a warm, fragrant spiced dressing.
- Toss the salad with dressing. Pour the dressing over the salad and toss well. This coats the spiced corn and halloumi salad evenly with the warm, tangy, spiced dressing.
- Serve with chips and savoury granola. Serve the salads with toasted pitta bread or pitta chips. Sprinkle the savoury granola over the salads just before serving. The crunchy savoury granola adds texture and nutty flavour to the spiced corn and halloumi salad with peach.
Helpful tip: The savoury granola can be made ahead using the granola recipe. Sprinkle it over the salad just before serving so it stays crunchy and adds a nutty, savoury finish to the spiced corn and halloumi salad.