Crumbed Haloumi & Grilled Corn Caesar Salad
Healthier dinners are made easy with recipes like this Crumbed Haloumi & Grilled Corn Caesar Salad! You only need five ingredients for a quick, easy and delicious meal that's ready in just 25 minutes!
Ingredients
- 200 grams haloumi, cut into 4 pieces
- 5 eggs
- 1 cup panko breadcrumbs
- 2 cobs corn
- 1/2 cup parmesan, grated
- 1/2 cup aioli
- 1 tablespoons Dijon mustard
- 1 tablespoons worcestershire sauce
- 1 tablespoons lemon juice
- 2 cups baby cos lettuce
- 1 pinch pepper
- 1 pinch salt
- 200 grams haloumi, cut into 4 pieces
- 5 eggs
- 1 cup panko breadcrumbs
- 2 cobs corn
- 1/2 cup parmesan, grated
- 1/2 cup aioli
- 1 tablespoons Dijon mustard
- 1 tablespoons worcestershire sauce
- 1 tablespoons lemon juice
- 2 cups baby cos lettuce
- 1 pinch pepper
- 1 pinch salt
- Step 1 of 7Beat one of the eggs in a small bowl. Place the bread crumbs into another. Dip the haloumi in the egg then crumbs. Set aside.
- Step 2 of 7Heat a frying pan to a medium heat. Cook the corn, turning as it chars for 8-10 minutes. Remove and cool. Slice the kernels from the cob using a sharp knife.
- Step 3 of 7Heat a little oil in the frying pan. Cook the haloumi for 2-3 minutes each side until golden.
- Step 4 of 7Fill the pan with water and add a dash of vinegar for cooking the eggs.
- Step 5 of 7Remove and discard any coarse leaves from the cos and shred the remaining leaving a few bigger bits. Place into four bowls.
- Step 6 of 7Make the dressing in a small bowl combining the aioli, mustard, Worcester sauce and lemon juice.
- Step 7 of 7Poach the eggs when ready to serve. Sprinkle the corn over the lettuce. Add the haloumi, place an egg in the middle, drizzle some sauce and sprinkle over the parmesan cheese. Season with salt and pepper.
Method
- Step 1 of 7Beat one of the eggs in a small bowl. Place the bread crumbs into another. Dip the haloumi in the egg then crumbs. Set aside.
- Step 2 of 7Heat a frying pan to a medium heat. Cook the corn, turning as it chars for 8-10 minutes. Remove and cool. Slice the kernels from the cob using a sharp knife.
- Step 3 of 7Heat a little oil in the frying pan. Cook the haloumi for 2-3 minutes each side until golden.
- Step 4 of 7Fill the pan with water and add a dash of vinegar for cooking the eggs.
- Step 5 of 7Remove and discard any coarse leaves from the cos and shred the remaining leaving a few bigger bits. Place into four bowls.
- Step 6 of 7Make the dressing in a small bowl combining the aioli, mustard, Worcester sauce and lemon juice.
- Step 7 of 7Poach the eggs when ready to serve. Sprinkle the corn over the lettuce. Add the haloumi, place an egg in the middle, drizzle some sauce and sprinkle over the parmesan cheese. Season with salt and pepper.
Method
- Step 1 of 7Beat one of the eggs in a small bowl. Place the bread crumbs into another. Dip the haloumi in the egg then crumbs. Set aside.
- Step 2 of 7Heat a frying pan to a medium heat. Cook the corn, turning as it chars for 8-10 minutes. Remove and cool. Slice the kernels from the cob using a sharp knife.
- Step 3 of 7Heat a little oil in the frying pan. Cook the haloumi for 2-3 minutes each side until golden.
- Step 4 of 7Fill the pan with water and add a dash of vinegar for cooking the eggs.
- Step 5 of 7Remove and discard any coarse leaves from the cos and shred the remaining leaving a few bigger bits. Place into four bowls.
- Step 6 of 7Make the dressing in a small bowl combining the aioli, mustard, Worcester sauce and lemon juice.
- Step 7 of 7Poach the eggs when ready to serve. Sprinkle the corn over the lettuce. Add the haloumi, place an egg in the middle, drizzle some sauce and sprinkle over the parmesan cheese. Season with salt and pepper.