Grilled Corn and Halloumi Salad with Mesclun and Bacon Dressing
This salad has everything going for it on warm, sunny days. Local corn and mesclun greens are tossed in a bacon dressing, and grilled halloumi makes for a flavourful addition. It’s got crunch, richness and freshness in every bite.
Ingredients
- 6 slices bacon, chopped
- 5 to 6 green onions, cut into pieces 1/2 inch (1 cm) long
- 1 garlic clove, chopped
- 1/4 cup (40 g) pumpkin seeds, coarsely chopped
- 2 tbsp (30 ml) white wine vinegar
- 2 tsp (10 ml) honey
- 4 ears corn, husks removed
- 7 oz (200 g) halloumi cheese, cut into slices 3/4 inch (2 cm) thick
- 1 tbsp (15 ml) vegetable oil
- 6 cups (140 g) mesclun
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- In a skillet over medium heat, cook the bacon for 8 minutes or until golden. Remove with a slotted spoon and set aside on a plate lined with paper towels.
- In the same skillet, brown the green onions, garlic and pumpkin seeds in the bacon fat. Season lightly with salt and pepper. Add the vinegar and honey. Mix well. Remove from the heat. Set aside.
- On a large plate, using a pastry brush, cover the corn and cheese slices with the oil.
- Place the corn on the grill. Close the lid and grill for 15 minutes or until tender and nicely browned, turning over a few times during cooking. At the same time, grill the cheese slices on both sides.
- On a work surface, using a knife, remove the corn kernels, trying to keep slabs of kernels intact. Add to the skillet of dressing. Mix gently. Adjust the seasoning. Cut the cheese into large pieces.
- In a large bowl, gently toss the mesclun with the corn mixture.
- Transfer the salad to a large serving dish. Top with the cheese and bacon. Serve immediately.
This salad has everything going for it on warm, sunny days. Local corn and mesclun greens are tossed in a bacon dressing, and grilled halloumi makes for a flavourful addition. It’s got crunch, richness and freshness in every bite.