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Maria Canilssom

Charred Corn, Halloumi and Mango Salad with Yoghurt Dressing

A vibrant, refreshing salad combining sweet mango, smoky charred corn, salty halloumi, and a creamy yoghurt dressing. Ready in under 30 minutes, this dish is perfect for summer meals, gatherings, or a nourishing light lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 225 g halloumi cheese, sliced
  • 1 ripe mango, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 4 cups mixed greens or rocket
  • 1 tbsp olive oil
  • salt and black pepper
  • 1 cup Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil (for dressing)
  • 1 tsp honey
  • 1 clove garlic, minced
  • salt and pepper to taste (for dressing)

Equipment

  • skillet
  • mixing bowl
  • whisk
  • cutting board
  • knife
  • serving bowl

Method
 

  1. Heat a skillet over medium-high heat with a little olive oil. Add the corn and cook for 6–8 minutes, stirring occasionally, until lightly charred. Season with salt and pepper.
  2. In the same skillet, cook the halloumi slices for 1–2 minutes per side until crisp and golden. Remove and allow to cool slightly.
  3. In a small bowl, whisk together Greek yoghurt, lemon juice, olive oil, honey, garlic, salt, and pepper until smooth and creamy.
  4. Place mixed greens in a large bowl. Add mango, tomatoes, red onion, charred corn, and warm halloumi. Drizzle with the yoghurt dressing and toss gently before serving.

Notes

For the best flavor, char the corn until deeply golden and serve halloumi warm for maximum crispness. Use a ripe but firm mango for ideal texture. Add toasted nuts for crunch or avocado for creaminess. Store salad undressed for up to 2 days and rewarm halloumi before serving.