Grilled Haloumi with Corn and CorianderAugust 27, 2014
This classic combo of harissa haloumi, corn and coriander will make your night!
Ingredients for two people
|1||garlic clove, peeled & crushed|
|1 cob||corn, kernels removed|
|1 tin||red kidney beans, strained & rinsed|
|1 bunch||spring onions, chopped|
|2 tbs||olive oil|
|1/2||lemon, juiced & zested|
|2 tsp||dried thyme|
|1 block||haloumi, cut into triangles|
|70 g||mixed salad, washed|
|1 handful||coriander bunch, chopped|
|1 tbs||balsamic vinegar (optional)|
For the salad
Heat a little oil in a large frying pan over a medium heat and cook the garlic, corn, red kidney beans and spring onion for about 3 minutes. (Remove from the pan if you don’t want to use another pan for the haloumi).
For the haloumi
In a large bowl, mix together the olive oil, lemon juice, lemon zest, and thyme. Coat the haloumi in this dressing and allow it to sit while you heat a griddle or BBQ to high heat. Add the haloumi (reserve the dressing), cooking for 1-2 minutes or either side or until golden brown on each side.
For the medley
In the large bowl with you lemon thyme dressing, add the corn, kidney beans, spring onion, mixed salad, and coriander. Toss through to combine.
Serve the corn and bean medley between plates and then top with the deliciously grilled haloumi. Drizzle with some balsamic vinegar if you like.
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