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Sweetcorn and Haloumi Summer Salad with Sweet Paprika Dressing


Preheat the oven to 200°C. Peel the husks off the sweetcorn cobs. Cut each cob into 4 pieces. Line a baking tray with baking paper. Spread out the corn pieces, eggplant, and capsicum wedges. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast in oven for 30-40 minutes, until tender.

Heat a frying pan with olive oil on a medium to low heat. Fry the haloumi slices for 3-4 minutes on each side until golden brown. Remove from the pan and while cooling toss the grapes in the same pan, to slightly blister the outside skins. Set aside.

Make the dressing, by combining in a bowl the lemon, vinegar, honey, mustard and paprika.

Whisk together, then drizzle in the oil. Season to taste with salt and pepper.

To assemble the salad, arrange a layer of the LeaderBrand Caesar salad leaves over the bottom of a large serving platter. Top with the cooked haloumi, roasted eggplant, capsicum and sweetcorn slices and blistered grapes. Drizzle over plenty of the paprika dressing and then garnish with croutons from the Caesar pack and fresh mint leaves. Serve the parmesan cheese with the salad.