Step 1

Husk and grill the corn for 3 minutes on each side, a total of 8 to 9 minutes, or until charred.

Step 2

When corn is cool, cut kernels from cobs into a bowl. Reserve.

Step 3

Slice the halloumi into 1-inch slices.

Step 4

In a large sauté pan or grill over high heat, cook the halloumi for 3 minutes on each side, or until golden.

Step 5

In a blender, add lemon juice, olive oil, 2 ice cubes and mint with a pinch of salt. Blend until fully combined.

Step 6

In a large bowl, combine the quartered tomatoes, grilled kernels and seared halloumi. Toss with minty vinaigrette. Garnish with mint leaves.