Recipe

Sweetcorn Halloumi Salad

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Sweetcorn Halloumi Salad

Grilled halloumi with barley, sweetcorn, and Swiss chard salad.




Ingredients to serve 2

  • ¾ cup x pearl barley
  • ¼ x lemon
  • ½ clove x garlic – peel, grate finely & chop
  • ½ tsp x mustard powder
  • 2 tbsp x olive oil (from your pantry, for the dressing)
  • 1½ x sweetcorn cobs – remove husks & cut off kernels
  • 100g x halloumi – slice (½ cm)
  • 75g x Swiss chard
  • 5g x Chives - chopped
  • 2 x spring onions – slice thinly at an angle
  • ½ x fresh chilli (optional) – deseed & chop
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 1½ cups x pearl barley
  • ½ x lemon
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tsp x mustard powder
  • 4 tbsp x olive oil (from your pantry, for the dressing)
  • 3 x sweetcorn cobs – remove husks & cut off kernels
  • 200g x halloumi – slice (½ cm)
  • 150g x Swiss chard
  • 10g x Chives - chopped
  • 4 x spring onions – slice thinly at an angle
  • 1 x fresh chilli (optional) – deseed & chop
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Barley: Boil the kettle. Place large pot on a medium-high heat, add the barley and pour in the boiling water (enough to cover by 5cm – DO NOT ADD SALT). Lower the heat and simmer (gently boil) for 30-35 minutes until cooked, but with a slight bite. Drain, rinse with cold water and set aside.

Step 2

Preparation: Prepare all ingredients as indicated above.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut in half and juice. Set aside.

Step 4

Dressing: Mix together the garlic, mustard powder, lemon juice and olive oil (see quantity above for the dressing) and season with salt and pepper.

Step 5

Sweetcorn kernels: Place a large pan on medium-high heat and add a knob of butter. When the butter has melted add the sweetcorn kernels and cook with a little salt until slightly golden and cooked – 3 minutes. Remove from the pan and set aside.

Step 6

Halloumi: Wipe the pan you used for the kernels with paper towels and place on medium-high heat. Add a good drizzle of olive oil to the pan. When hot, add the halloumi slices and pan fry for 2 minutes a side until golden. Remove from the pan, place on paper towels and set aside.

Step 7

Swiss chard salad: Using a sharp knife, remove the stalks form the Swiss chard and slice into very thin strips (2mm). Place in a bowl and mix with the chopped chives, spring onions, lemon zest and sweetcorn kernels. Add the barley and the dressing and mix through. Season with salt and pepper to taste.

Step 8

Serve the Swiss chard salad topped with the halloumi slices and sprinkle over the chilli (optional).