Harissa haloumi with corn and corianderOctober 11, 2013
This classic combo of harissa haloumi, corn and coriander will make your night!
Ingredients for two people
|3 tbs||olive oil|
|1 tbs||balsamic vinegar|
|1 tbs||harissa paste|
|1 cob||corn, shucked|
|1 tin||red kidney beans, strained & rinsed|
|1 bunch||spring onion, chopped|
|80 g||mixed salad, washed|
|1/2 cup||coriander, chopped|
|200 g||haloumi, cut into trianges|
For the salad
Whisk together the olive oil, balsamic vinegar, and the harissa paste (use the harissa sparingly because it is quite hot) in the bottom of a large bowl. Add to the bowl the corn kernels, red kidney beans, spring onion, mixed leaves, and coriander. Toss the ingredients well until the dressing has coated the salad ingredients.
For the haloumi
Heat a griddle or BBQ to high heat. Lightly oil the griddle and add the haloumi, cooking for 2-3 minutes or either side or until golden brown on each side.
Serve the corn and bean salad between plates and then top with the deliciously grilled haloumi.
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