Super salads
Lighten up your meals with these tasty and nutritious salads, perfect for eating alfresco
Feature Laura Higgins
Roasted sweetcorn and halloumi salad
Preparation time 10 minutes Cooking time 35 minutes Serves 4
YOU WILL NEED
✔4 corn on the cob ✔2½ tbsp olive oil or sunblushed tomato oil from the jar ✔250g halloumi ✔ ✔ tsp chilli flakes ✔1 tbsp honey or agave nectar ✔300g cherry tomatoes ✔2 avocados ✔4-6 sunblushed tomatoes
DIRECTIONS
◾ Preheat the oven to 220ºC/425°F/Gas Mark 7.
◾ Slice the corn kernels off the cob using a serrated knife and place on a baking tray lined with parchment paper. Then add 2 tablespoons of the oil from a jar of sundried tomatoes or olive oil, and season with black pepper and put in the oven for 35 minutes.
◾ Take the halloumi and cut into 12 slices, then heat a non-stick frying or griddle pan over the hob and place the halloumi slices in the pan, cooking each side until lightly browned, using a fork to turn the slices over. Place on a plate, sprinkle with chilli flakes and drizzle with the honey, then set aside to cool. Once cooled, cut into cubes.
◾ Check on the sweetcorn after 15 minutes and just give it a quick stir and lay it flat. n Cut the cherry tomatoes in half, cutting through the width of the tomato. Cut the avocados in half then twist to take them away from the stone, remove the stones and cut into the avocados horizontally and vertically then scoop out the cubes from the skin.