Corn Halloumi Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

Roast the cubed halloumi and frozen sweetcorn on a lined tray (or two, if crowded) at 200°C fan for 25-30 minutes, stirring halfway, until golden and charred.

Step 3

Quick-pickle the sliced onion in a bowl with 2 tbsp water, the vinegar and a pinch of salt while everything else comes together.

Step 4

Make the dressing by mixing or blending the yogurt, lime juice and coriander, seasoning with salt and pepper, and loosening with a splash of water if needed.

Step 5

Combine the drained chickpeas with the diced peppers and celery in a large bowl.

Step 6

Once cooled slightly, add the roasted halloumi and corn plus the pickled onion, and toss together.

Step 7

Divide between 5 bowls, top with the dressing, hot honey and a lime wedge.