Mango, Halloumi & Charred Corn Grain Salad.
Sweet mango, salty halloumi, charred corn, fresh mint and a sharp lime dressing make this such a vibrant salad, whilst also feeling really substantial. It is fresh, punchy and full of texture, with the mixed grains giving it enough weight to work as a filling meal. The Diversity Grain Salad has over 13 plant sources in it, and is the perfect base for this, as well as my Salmon Grain Bowl.
Tips & Tricks:
Grain Base: Use about 1-1.5 cups/person of the diversity grain salad, or equivalent mixed grains of your choice
Halloumi: Soaking the halloumi briefly in boiling water really help to soften it and avoid that rubbery, squeaky texture. However, if you’re making it ahead of time you can skip this step, as it doesn’t have much of an affect on the halloumi once cooled.
Spice Level: Use less cayenne if you want it milder. The green chilli on top adds another layer of heat - skip this is you’re not a fan.
Ingredients.
2-3 cups Diversity Grain Salad, 1-1.5 cups per person
150g / 1 cup mango
225g / 8 oz halloumi
150g / 7oz tinned sweetcorn (drained weight)
1 spring onion
1 green chilli
A small handful fresh mint
1 tsp smoked paprika
1 tsp cayenne pepper
Neutral oil, for frying
For the dressing:
1 tbsp lime juice
2 tbsp extra virgin olive oil
A pinch of salt
A few grinds of black pepper
Equipment.
sharp knife & chopping board
frying pan
small mixing bowl
kettle
small plate
tongs
Method.
Make the diversity grain salad, or prepare grains of your choice.
Slice the halloumi, place in a bowl and cover with boiling water. Leave them to soak while you prepare the rest of the salad.
Put a frying pan over a high heat. Add the drained corn with a small drizzle of oil and cook for about 5 minutes, stirring occasionally, until lightly charred.
While the corn cooks, finely slice the spring onion and green chilli, roughly chop the mint, and cut the mango into small chunks.
In a small bowl or jar, whisk together the lime juice, extra virgin olive oil, salt and black pepper to make the dressing.
Measure the spices out into a bowl and mix together.
Once the corn is charred, remove it from the pan and set aside.
Drain the halloumi well, then toss in the spice mix.
Return the pan to the heat with a small drizzle of oil. Add the halloumi and fry for a few minutes on each side until golden and crisp.
Add the grain salad to a serving bowl. Scatter over the charred corn, mango and mint, pour over the dressing and toss gently to combine.
Top with the warm halloumi, then finish with the spring onion and green chilli, plus a few extra mint leaves to garnish.
