Directions
Mix the butter, coriander, chilli and lemon zest together. Rub over the corn.
Heat a BBQ or griddle pan on a medium heat. Season the corn with salt and pepper. Cook the corn until nicely coloured on all sides. If you are using a pan, pop a lid on.
Once the corn is cooked set aside to cool.
Slice the water melon into long 1-2cm slices. Place in a colander and set aside.
Slice all of the other ingredients and set aside.
Using a sharp knife remove the corn off the cob and set aside.
Sprinkle the Moroccan seasoning over the halloumi. Fry it in a pan on a medium heat with a good glug of oil.
Layer the salad starting with half the watermelon, half the corn, some spinach, red onion, mint leaves and thyme. Then layer the remaining ingredients, topping with the sliced avocado, halloumi and chopped almonds.
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Ingredients
Corn Butter
- 2 corn cobs
- 2 heaped tbsp butter
- ½ cup coriander
- 1 red chilli – diced
- Zest of 1 lemon
Salad
- Half a small watermelon
- ½ a bag of baby spinach – roughly chopped
- 1 large avocado
- ½ small red onion – thinly sliced
- Handful of roasted almonds – roughly chopped
- ½ cup mint leaves
- Big handful of fresh thyme
- 1 block of halloumi – sliced into 1 cm thick pieces.
- 1 tsp Moroccan spice