summer salad low res

Sweetcorn and Haloumi Caesar Summer Salad

Serves: 4-6

Directions

Slice the haloumi into ½ cm thick slices. Heat a heavy based frying pan with a little olive oil over a medium heat. Pat dry the haloumi slices with a clean, dry kitchen paper to remove excess moisture. Arrange the slices in the frying pan and fry for 3 minutes on one side, until golden brown. Turn and cook on the other side for 1-2 minutes until golden. Set aside on a plate to cool.

Prepare the vegetables, slice the capsicum, in thin rounds, removing the seeds and membranes from the middle. Cut the tomatoes into wedges, and slice the baby carrots in half lengthways.

Peel the husks from the sweetcorn kernels. Heat a large pan of water until boiling. Drop the corn cobs in the boiling water and cook for 12-15 minutes, until tender. Remove, refresh in cold water and leave to cool. Use a sharp knife to slice the kernels away from the cob. Place in a small bowl and toss together with salt, pepper and the parmesan from the Caesar Salad bag.

Mix together the Caesar dressing from the salad bag with Dijon mustard, extra virgin olive oil and a little cream, if desired.

Arrange the Caesar salad leaves on a large salad plate. Lay the slices of haloumi over the salad leaves. Arrange the capsicum slices, tomatoes and carrots over the top. Sprinkle over the sweetcorn kernels and garnish with microgreens and croutons from Caesar salad bags. Dress with the Caesar dressing and freshly ground black pepper. Serve immediately.

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