Peach, Corn and Halloumi Salad with Lime Jalapeno Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 2 -4 servings
This salad is generous for 2 as a meal or feeds 4 with other food.
  • 1 small cucumber, cut into chunks
  • 1 lemon cucumber, sliced into wedges
  • 2 peaches or nectarines, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 2 cobs of corn, cut off the cob
  • small chunk of sweet onion, finely sliced
  • handful of cilantro
  • handful of basil
  • handful of edible flowers
  • 1 small piece halloumi cheese, cut into bit sized pieces
  • 2 tsp ghee or olive oil
  • zest of 1 lime
  • 3 Tbsp lime juice
  • 1 tsp honey
  • ¼ - ½ jalapeno, deseeded and deveined and finely chopped
  • ¼ cup olive oil
  • salt to taste
  1. Whisk together the lime zest, lime juice, honey and jalapeno. Slowly drizzle in the olive oil until combined. Season with salt to taste. Set aside.
  2. Heat a frying pan large enough to fit the halloumi in one layer over medium heat. Add 1 tsp ghee or olive oil and cook the halloumi for 3-5 minutes on the first side, or until golden brown. Flip the halloumi over and cook another 1-2 minutes. Remove the halloumi from the pan and set aside. Add the additonal 1 tsp of ghee or olive oil to the pan and then the corn. Sauté the corn with a good pinch of salt for 2 -3 minutes, until just cooked. Set aside to cool.
  3. In a large bowl or on a platter, combine the cucumbers, peaches, cherry tomatoes, cooled corn, sweet onion, and halloumi. Toss with enough dressing to lightly coat the fruit and veggies. Scatter with the herbs and edible flowers and drizzle with a little more dressing.
Recipe by The Bounty Hunter at