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Export 6 ingredients for grocery delivery
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.
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