Summer Corn & Tomato Salad with Grilled Halloumi

Step 1

Bring a large pot of water to a boil. Add the corn and boil for about 5 minutes, until kernels are soft and bright. Remove corn from the pot and set aside to let cool.

Step 2

Slice halloumi into thin slices. Brush a pan or grill with 2 tablespoons of olive oil and turn heat to medium high. Add halloumi and cook on each side for about 10 minutes, until golden grill marks appear. Remove halloumi from the heat and set aside.

Step 3

Slice tomatoes in half and dice avocado. Add to a large bowl.

Step 4

Once the corn has cooled, use a knife to slice down the cob to remove the kernels. Add to the bowl with the tomatoes and avocado.

Step 5

Once the halloumi has cooled, cut into small pieces and add to the bowl with tomatoes, avocado and corn. Add the crostini to the bowl.

Step 6

Make the dressing: whisk together the 1/4 cup olive oil, lemon juice, honey, salt and pepper. Pour dressing over the salad, toss to combine and serve.