Rukmini Iyer’s Quick And Easy Recipe For Charred Corn Salad With Halloumi, Broccoli And Black Beans | Quick And Easy

This is my type of a chopped salad, and I emotion nan textural opposition of nan crisp broccoli against nan soft achromatic beans and squeaky halloumi. The lime-and-spring-onion dressing makes everything sing, while nan somewhat bitter statement of nan charred maize keeps things interesting. A filling rainbow crockery for lukewarm days.

Charred corn, halloumi, Tenderstem and achromatic legume salad

Prep 15 min
Cook 15 min
Serves 2-3

2 tbsp oliva oil
300g tin sweetcorn, drained
225g halloumi, trim into ½cm slices
200g Tenderstem broccoli, trim into ½cm pieces
400g tin achromatic beans, drained and rinsed
Finely grated zest and juice of 1 lime
20ml extra-virgin oliva oil
1 tsp flaky oversea salt
3 outpouring onions, trimmed and finely sliced

Put a tablespoonful of lipid successful a large, heavy-based saucepan connected a precocious heat. When it’s almost smoking, adhd nan sweetcorn (stand good back!), past fry, stirring occasionally, for 5 minutes, until charred each complete (stand backmost erstwhile you stir, too, because it’s going to effort to popular astatine you for illustration popcorn).

Transfer nan charred maize to a ample bowl, past move down nan power to medium, adhd nan remaining tablespoonful of lipid and fry nan halloumi for 3 minutes connected each side, until good browned. Tip into nan vessel pinch nan sweetcorn.

Meanwhile, put nan broccoli and achromatic beans successful a bowl, screen pinch just-boiled h2o and time off to blanch for 2 minutes. Drain good and adhd to nan sweetcorn bowl.

In a mini bowl, whisk nan lime juice and zest, extra-virgin oliva oil, oversea brackish and outpouring onions, past move this dressing complete nan sweetcorn mix, flip to overgarment and service warm.