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Corn Nectarine Haloumi Salad - The Brick Kitchen
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Summer corn, nectarine and haloumi salad
Author: Claudia Brick
Ingredients
  • 3 cobs corn husked
  • 3 ripe nectarines stoned and sliced
  • 2 zucchini sliced lengthways
  • 1/2 cup each chopped parsley and mint
  • ½ cup finely sliced spring onion
  • 1 block haloumi sliced (sub – feta)
  • 1 tablespoon fresh za-atar
Dressing
  • 3 tablespoons olive oil
  • juice of 1 lemon
  • 1/2 teaspoon honey or sugar
  • salt
  • 1/4 teaspoon cumin
  • pinch chilli flakes
Instructions
  1. Combine all the dressing ingredients in a jar/small bowl and shake/stir to combine.
  2. To cook the corn, either char over a grill or barbecue plate (brush with olive oil then grill, turning intermittently until golden brown in patches) or blanch in boiling water for 3 minutes (then submerge in cold to stop it cooking further). Slice the corn kernels off the cobs.
  3. For the zucchini, heat a pan over high heat with a splash of olive oil then fry until golden on each side. Season with salt and pepper as you go.
  4. In a large bowl, combine the corn, nectarine, fried zucchini, herbs and spring onion.
  5. Add the dressing and toss gently to combine.
  6. At the last minute before serving, use the frying pan from the zucchini to fry the haloumi in splash of olive oil on each side until golden
  7. Arrange the salad on a serving platter and top with the fried haloumi. Serve up
Recipe Notes
  • The most important thing is perfectly ripe, juicy, sweet stone fruit. Nectarines or peaches ideally.
  • Fry the haloumi at the last minute to avoid it going rubbery as it cools
  • Variations/ substitutions:
    • Swap the nectarines and corn for peaches and tomatoes
    • Swap the haloumi for feta or a ball of burrata and freshly shaved parmesan 
    • If doing burrata, swap the parsley, mint and zaatar for lots of torn basil, toasted pinenuts or walnuts and some really good olive oil and flaky sea salt.