Festive Halloumi and Charred Mielie Salad
This halloumi salad recipe brings golden, salty cheese and sweet charred mielies to your festive spread. Cucumber, tomatoes and fresh mint keep each forkful bright and summery.
Serve it on a generous platter alongside braaied chicken, grilled fish or roast vegetables. Get the chopping done ahead, then cook the cheese when everyone is ready to eat.
Why it works on a South African Christmas table
Fresh mielies make the most of summer produce, while the warm halloumi turns a simple salad into a satisfying vegetarian side. Its lemony dressing offers a welcome contrast to rich Christmas dishes without weighing down a hot-weather lunch.
Ingredients
For the dressing
Instructions
- 1Place the onion in a small bowl of cold water for 10 minutes to soften its bite. Drain thoroughly. Prepare the tomatoes, cucumber, rocket and mint, keeping the leaves separate and cool.
- 2Shake the dressing ingredients, except the salt, in a screw-top jar until combined. Set aside while you cook the mielies.
- 3Heat a ridged griddle pan over medium-high heat. Brush the mielies with 10 ml of the cooking oil and grill for 12–15 minutes, turning regularly, until the kernels are tender with scattered dark patches. Alternatively, cook them over medium braai coals, turning often.
- 4Let the mielies cool enough to handle. Hold each cob upright on a chopping board and carefully slice downwards to remove the kernels. Leave a few small clusters intact for texture.
- 5Cut the halloumi into roughly 1.5 cm slices and blot away surface moisture. Brush with the remaining 5 ml cooking oil. Heat a non-stick frying pan over medium-high heat and cook the cheese for about 2 minutes per side, until well browned but still yielding in the middle.
- 6Combine the tomatoes, cucumber, drained onion and warm or cooled mielie kernels in a mixing bowl. Shake the dressing again, pour over about two-thirds and toss. Taste with a bite of halloumi before adding any salt.
- 7Spread the rocket over a broad platter and spoon the dressed vegetables over it. Add the hot halloumi, scatter with mint and drizzle over the remaining dressing. Bring to the table immediately.
Nutrition (per serving)
- Calories
- 412 kcal
- Carbohydrates
- 30.7 g
- Protein
- 15.8 g
- Fat
- 27.8 g
- Saturated fat
- 12.2 g
- Sugar
- 16.2 g
- Fibre
- 4.1 g
- Sodium
- 1077 mg
- Cholesterol
- 50 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For an easy festive braai, char the mielies earlier in the day. Cool and refrigerate the kernels in a covered container until needed.
- Keep the vegetables, dry leaves and dressing in separate containers in the fridge. Assemble only when the halloumi is ready.
- Choose halloumi labelled as made with vegetarian rennet if serving vegetarian guests.
- Put the platter out just before eating rather than leaving it in the summer sun. Refrigerate leftovers promptly; the cheese will firm up as it cools.
Frequently asked questions
Can I use tinned sweetcorn instead of fresh mielies?
Yes. Use 220 g drained whole-kernel sweetcorn and dry it well. Fry in 10 ml olive oil in a hot non-stick pan for 5–7 minutes, stirring occasionally, until lightly browned. Keep the remaining 5 ml oil for the halloumi.
Can I cook the halloumi on the braai?
Yes. Use a clean, lightly oiled grid over medium coals, or a braai griddle plate. Cook the thick slices briefly on each side, turning with a thin spatula once they release easily. Avoid fierce flames, which can scorch the cheese before it warms through.
How do I stop halloumi becoming rubbery?
Dry it well, use a hot pan and cook only until the outside is golden. Have the salad ready before frying the cheese so you can serve it straight away; halloumi naturally becomes firmer as it cools.
