Directions
Step 1
Slice the halloumi into ½ cm thick slices. Heat a heavy-based frying pan with a little olive oil, over a medium heat. Pat dry the slices with clean, dry kitchen paper to remove excess moisture. Arrange the slices in the frying pan and fry for 3 minutes on one side, until golden brown. Turn and cook on the other side for 1-2 minutes until golden. Set aside on a plate to cool.
Step 2
Prepare the vegetables, slice the capsicum, in thin rounds, removing the seeds and membranes from the middle. Cut the tomatoes into wedges, and slice the baby carrots in half lengthways.
Step 3
Peel the husks from the sweet corn kernels. Heat a large pan of water until boiling. Drop the corn cobs in the boiling water and cook for 12-15 minutes, until tender. Remove, refresh in cold water. Leave to cool. Use a sharp knife to slice the kernels away from the cob. Place in a small bowl and toss together with salt, pepper and the cheese from the LeaderBrand Caesar Salad.
Step 4
Mix together the Caesar dressing from the salad bag with Dijon mustard, extra virgin olive oil and a little cream, if desired.
Step 5
Arrange the salad leaves on a large salad plate. Lay the slices of halloumi over the salad leaves. Arrange the capsicum slices, tomatoes and carrots over the top. Sprinkle over the sweetcorn kernels and garnish with plenty of herbs, microgreens and croutons from salad bags.
Step 6
Dress with the Caesar dressing and freshly ground black pepper. Serve immediately.
Variation: Choose colour, add any type of tomato, capsicum or carrot to colour up your summer salad.
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Ingredients
- 1 LeaderBrand Caesar Salad
- 2 cobs LeaderBrand Sweetcorn
- 200g plain or flavoured haloumi
- 2 tbsp olive oil
- 2 yellow capsicums
- 3-4 yellow or mixed colour tomatoes
- 4-5 baby gourmet carrots
- 2 tsp Dijon mustard
- 1-2 tbsp extra virgin olive oil
- 3-4 tbsp thickened cream, optional
- ½ cup fresh basil leaves
- ½ cup onion sprouts or microgreens