I slept on halloumi for far too long – the likely culprit was a couple of bad versions I had at restaurants!
Surprisingly, this summer was my first time trying it at home and now I can’t get enough of it! The latest way I’m enjoying it is Edy Massih’s tasty Charred Corn, Tomato & Halloumi Salad.
This delightful dish features corn and scallions charred over an open flame (given my electric stove I just charred them in a cast iron pan), then tossed with tomato wedges and golden-brown seared halloumi with a mint-lemon vinaigrette that ties it all together. YUM!
It’s the perfect salad to savor late-summer produce before everything becomes pumpkin and apples!
Book: Keep It Zesty, page 111
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Halloumi
Pricey Ingredients: —
Hard-to-find: —
Recipe on Today.com
