Home
Recipes
BBQ halloumi & corn salad

A sharing plate with BBQ halloumi & corn salad

BBQ halloumi & corn salad

Name: BBQ halloumi & corn salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 red onion chopped; 1 large avocado peeled, stoned, halved and chopped; 200g cherry tomatoes halved; 2 limes juiced; 2 tbsp extra virgin olive oil plus extra for brushing; 2 sweetcorn cobs any husks removed; pinch of smoked paprika; 200g block of halloumi cut into cubes; small bunch of coriander roughly chopped

Cassie Best

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.25 ratingsRate

loading...

Grill halloumi and sweetcorn cobs with paprika on a barbecue for a summery salad that's good as a main or side dish. Alternatively, you can use a griddle pan

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

BBQ meatball subs

A star rating of 3.7 out of 5.3 ratings

BBQ pineapple with chocolate coconut sauce

A star rating of 1.8 out of 5.5 ratings

Greek flatbreads & salad

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 red onion

chopped
1 large avocado

peeled, stoned, halved and chopped
200g cherry tomatoes

halved
2 limes

juiced
2 tbsp extra virgin olive oil

plus extra for brushing
2 sweetcorn cobs

any husks removed
pinch of smoked paprika
200g block of halloumi

cut into cubes
small bunch of coriander

roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal380
fat29g
saturates12g
carbs10g
sugars6g
fibre5g
protein16g
salt1.7g

Method

step 1

Tip the chopped onion, avocado and cherry tomatoes onto a large platter. Drizzle over the lime juice and oil, and season with a pinch of salt. Toss to combine and set aside.
step 2

Light the barbecue or heat a griddle pan over a high heat. Brush the corn cobs with a little oil, then sprinkle over the paprika and a little salt. Thread the halloumi onto metal skewers and cook alongside the corn cobs over ashen coals until the halloumi is golden and the corn is lightly charred in spots.
step 3

Cool the corn slightly, then stand the cobs upright on a board, one by one, and carefully slice off the kernels. Toss the corn into the salad along with the halloumi, then scatter over the coriander and toss again to combine. Best served straightaway while still warm, but can be eaten at room temperature.

Recipe from Good Food magazine, June 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.25 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now