If you have some corn on the cob left after your roast, it’s time to kill two birds with one stone with this grilled halloumi salad. This is a cheese we love, especially in the summer, because it can be grilled on the grill. The texture and saltiness perfectly complement the sweetness of the corn and the spiciness of the jalapeno. You can find halloumi made in Quebec in most supermarkets and specialty grocery stores in the Middle East.

• Makes 4 servings
• Preparation: 10 minutes
• Cooking: 5 minutes

INGREDIENTS

1 block halloumi cheese 400 g

For the corn salad

4-6 corn cobs, cooked (or 4 cups frozen corn kernels, thawed)

1 can 540 ml black beans, rinsed and drained

125 ml (1/2 cup) fresh coriander leaves, finely chopped

60 ml (1/4 cup) sour cream or soy cream (Belsoy type)

1 jalapeno pepper, seeded and finely chopped

Skin and juice of 1 lime

15 ml (1 tablespoon) honey or maple syrup

Pepper and salt

PREPARATION

• Heat the barbecue on high. Grease the grill or use a reusable barbecue pan.
• Meanwhile, cut the cheese into 2 cm (3/4 inch) thick slices. In a bowl, combine all the “for the corn salad” ingredients.
• Reduce the intensity of the barbecue to medium heat. Grill the cheese for about 2 minutes on each side.
• Ladle the corn salad into bowls and sprinkle with the grilled halloumi cheese.

Advice from Science and Fourchette

Some brands of halloumi cheese can be very salty. If you must watch your sodium intake because of your health, you can desalt the cheese in a bowl by covering it with cold water and letting it steep for 1 to 2 hours in the fridge.