SWEETCORN & HALOUMI SUMMER SALAD

Step 1

Preheat the oven to 200°C. Peel the LeaderBrand Sweetcorn cobs of the husks. Cut each cob into 4 pieces. Line a baking tray with baking paper. Spread out the corn pieces, eggplant, and capsicum wedges. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for 30-40 minutes, until tender.

Step 2

Heat a frying pan with olive oil on medium to low heat. Fry the haloumi slices for 3-4 minutes on each side until golden brown. Remove from the pan and while cooling toss the grapes in the same pan, to slightly blister the outside skins. Set aside.

Step 3

Make the dressing, by combining in a bowl the lemon, vinegar, honey, mustard, paprika. Whisk together, then drizzle in the oil. Season to taste with salt and pepper.

Step 4

To assemble the salad, arrange a layer of the LeaderBrand Caesar Salad leaves over the bottom of a large serving platter. Top with the cooked haloumi, roasted eggplant, capsicum and sweetcorn slices and blistered grapes. Drizzle over plenty of the paprika dressing and then garnish with croutons from the Caesar pack and fresh mint leaves.

Serve the Parmesan cheese with the salad.

SWEETCORN

Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

• grass Gisborne
• wb_sunny Dec – Mar
• check Source of Dietary fibre
• check Source of Folate, Niacin (Vitamin B3) & Potassium

CAESAR SALAD

Sweet and crunchy cos lettuce paired with parmesan cheese, croutons and our signature Caesar dressing – a favourite for all ages!

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included

• 2 LeaderBrand Sweetcorn Cobs
• 1 LeaderBrand Caesar Salad 
• 1 eggplant, cut into chunks 
• 2 red capsicums, deseeded, cut into wedges 
• 1 cup green seedless grapes 
• 250g haloumi cheese, sliced 
• ½ cup fresh mint leaves 
• Parmesan cheese, to serve

Paprika dressing: 

• Juice of 1 lemon 
• ⅓ cup white wine vinegar 
• 1 tbsp honey  
• 2 tsp Dijon mustard 
• 1 tbsp smoked paprika 
• 1 ½ cups olive oil 
• Salt and freshly ground black pepper