Corn and halloumi summer salad

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10–12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.

Step 3

Reduce the heat to medium. Add the halloumi to the skillet and sear for 2–3 minutes, or until golden brown. Flip and sear for another 1–2 minutes, or until golden brown on the other side.

Step 4

Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za’atar and salt. Use your hands to toss until evenly coated. Bake for 10–12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.

Step 5

Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.

Step 6

On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.

Step 7

Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.

Step 8

Enjoy!