CORN SALAD WITH MANGO AND HALLOUMI

Corn Salad With Mango and Halloumi image

Provided by Hetty McKinnon

Time 25m

Yield 4 servings

Number Of Ingredients 17

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3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Black pepper
3 ears of corn, husks removed
2 (8-ounce) blocks halloumi cheese, drained and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 large just-ripe mango, peeled and cut into 3/4-inch pieces
3 Persian or mini cucumbers (about 1/2 pound), unpeeled, cut into 1/2-inch pieces
1/4 cup chopped mint leaves
1/4 cup chopped cilantro
2 scallions, finely sliced
Kosher salt and black pepper
3 ounces pita chips, crumbled

Steps:

To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don't need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.