HALOUMI SALAD WITH CORN BREAD CROUTONS
This simple salad gets dressed in a sweet and spicy vinaigrette-like dressing and topped with crispy corn bread croutons.
SERVES 4-6CORN BREAD:
2 cups self-raising flour
1 tsp salt
1 tsp paprika
¼ cup sugar
200g sweetcorn kernels, drained
1 egg
1 cup milk
¼ cup (60g) butter, melted
DRESSING:
2 tsp wholegrain mustard
1½ Tbsp honey
Juice and grated peel of 2 limes
1½ Tbsp chilli crisp
½ cup chutney
Salt and milled pepper
SALAD:
4-5 heads cos or baby gem lettuce, halved and charred
1 punnet (250g) cherry tomatoes, halved
1-2 packets snacking cucumber, halved diagonally
Handful fresh coriander
About 600g haloumi cheese, halved
- For the corn bread, combine dry ingredients in a large bowl and mix lightly until to combine evenly.
- Add in corn and mix well.
- Whisk together egg, milk and butter and add to dry ingredients.
- Mix until a dough forms, it will be quite wet.
- Transfer to a greased and lined 20-23cm loaf or cake tin.
- Bake at 180°C for 45-55 minutes. Cool completely on a wire rack.
- Slice bread and then cube a few sliced into chunks. Toss in some melted butter or oil and bake in the oven at 180° for 10-15 minutes or until crisp and golden. Combine dressing ingredients, season and set aside.
- Layer salad ingredients on a platter or in a large bowl, breaking up some of the lettuce leaves.
- Cook haloumi over medium coals (or a hibachi) until golden on both sides.
