This is my version of a chopped salad, and I love the textural contrast of the crisp broccoli against the soft black beans and squeaky halloumi. The lime-and-spring-onion dressing makes everything sing, while the slightly bitter note of the charred corn keeps things interesting. A filling rainbow salad for warm days.
Charred corn, halloumi, Tenderstem and black bean salad
Prep 15 min
Cook 15 min
Serves 2-3
2 tbsp olive oil
300g tin sweetcorn, drained
225g halloumi, cut into ½cm slices
200g Tenderstem broccoli, cut into ½cm pieces
400g tin black beans, drained and rinsed
Finely grated zest and juice of 1 lime
20ml extra-virgin olive oil
1 tsp flaky sea salt
3 spring onions, trimmed and finely sliced
Put a tablespoon of oil in a large, heavy-based saucepan on a high heat. When it’s almost smoking, add the sweetcorn (stand well back!), then fry, stirring occasionally, for five minutes, until charred all over (stand back when you stir, too, because it’s going to try to pop at you like popcorn).
Transfer the charred corn to a large bowl, then turn down the heat to medium, add the remaining tablespoon of oil and fry the halloumi for three minutes on each side, until well browned. Tip into the bowl with the sweetcorn.
Meanwhile, put the broccoli and black beans in a bowl, cover with just-boiled water and leave to blanch for two minutes. Drain well and add to the sweetcorn bowl.
In a small bowl, whisk the lime juice and zest, extra-virgin olive oil, sea salt and spring onions, then pour this dressing over the sweetcorn mix, toss to coat and serve warm.