Tomato, Corn, Avocado and Basil Salad (with Crispy Halloumi)


Helen Schofield

Tomato, Corn, Avocado and Basil Salad (with Crispy Halloumi)


for the salad

  • 1 punnet cherry / baby tomatoes (about 330 grams / 11 ounces)
  • about 165 grams / 6 ounces cooked corn (I used a medium can)*
  • ⅔ of a large cucumber, cubed
  • 1 avocado, cubed
  • ½ small onion, finely chopped
  • 1 ‘log’ of halloumi cheese (about 250 grams / 9 ounces), chopped into cubes (about 1 - 2cm cubed)*
  • 2 tablespoons oil for cooking
  • a large handful of fresh basil leaves.

for the dressing

  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 teaspoon balsamic vinegar
  • 5 tablespoons olive oil


  1. Pre-heat the oven to 180C / 355F, then roast the tomatoes and corn on a baking tray for 10 minutes.
  2. Meanwhile, heat the oil in a large frying pan, then add the halloumi cubes. Let cook for two or three minutes without moving, then toss and let cook for a minute or two longer. Repeat until the cheese is well browned and crispy. Drain on kitchen paper.
  3. When cooked, tip the tomatoes and corn onto a large plate or platter, then add the cucumber, avocado and onion. Stir through the basil, then scatter the crispy halloumi over the top.
  4. Whisk together the dressing ingredients in a food processor or blender. Serve the warm salad immediately, with the dressing on the side.


  • If you prefer, however, you can use fresh corn. Grill it, then shave it off and into the salad. 
  • You don’t have to roast the tomatoes and corn if you don’t want to. If you decide not to, simply chop the tomatoes in half and use the corn as is. 
  • Feel free to use a different kind of cheese in this salad e.g. mozzarella, feta, goat cheese – you could still try cooking it! 
  • Serve this salad by itself (halloumi is quite ‘meaty’!), or with crusty bread and a protein of your choice e.g. salmon, chicken, sausages, burgers.



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