Barbecued Sweet Potato, Corn & Haloumi Salad
1 medium sweet potato, sliced into 1" rounds
1 medium cob of corn
1 round of haloumi cheese, cut into 8 slices
Olive oil for brushing
Mixed salad greens for 2
Juice from 1/2 lemon
1 small clove of garlic, finely chopped
1 tablespoon of finely chopped fresh mint
1 tablespoon of finely chopped fresh basil
1/4 teaspoon of sugar
1/2 teaspoon of sea salt
1/8 teaspoon of dried chili flakes
Make the dressing by combing the dressing ingredients in a small bowl. Whisk with a fork to combine. Set aside.
Heat up the barbecue.
Par-boil the sweet potato slices for 4 minutes. Drain and then pat dry with paper towels. Brush sweet potato and corn with a little olive oil and barbecue for about 4 minutes on each side or until soft. Allow sweet potato and corn to cool.
Slice off corn kernels and set aside in a bowl.
Assemble salad greens in two serving bowls. Top with corn and sweet potato rounds.
Barbecue haloumi for about 1 minute on each side and then add to salad. Drizzle on the dressing and serve.
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