Hot Honey Haloumi with BBQ Corn Salad

Sweet, spicy, salty, and fresh — this Hot Honey Haloumi with BBQ Corn Salad is a vibrant, gluten-free meal that brings the best of summer to your plate. Golden haloumi is caramelised in chilli honey and layered over a crunchy, zingy salad bursting with avocado, lime, and coriander.

Created by Live Love Nourish using the freshest spray-free produce from Spray-Free Farmacy, it’s the perfect dish for long lunches, easy dinners, or impressing your guests with minimal effort.

🌽 Why You’ll Love This Dish

• Balanced & bold: Hot honey haloumi meets cooling salad
  
• Naturally gluten free
  
• Fast to cook, stunning to serve
  
• Protein-packed with haloumi, chickpeas or lentils
  
• Perfect for warm-weather entertaining or meal prep

🛒 Ingredients (Serves 3–4)

• 400g haloumi, sliced and pat dried
  
• 400g chickpeas or lentils, drained
  
• 2 corn cobs
  
• 250g tomatoes, chopped
  
• 1 red onion, finely diced
  
• 1 long red chilli, finely chopped
  
• 1 cucumber, chopped
  
• 1 avocado, chopped
  
• 1 lime, juiced
  

Pantry staples (not included in recipe kit):

• Olive oil
  
• 2 tbsp honey
  
• Sea salt
  
• Fresh coriander (optional)
  

To make the meal go further, stir cooked quinoa or brown rice through the salad.

🍽 Instructions

1. BBQ or chargrill corn, then cut kernels from the cob (or if using canned corn, drain and set aside).
   
2. Add 1 tbsp olive oil to a pan. Cook haloumi for 2 minutes on each side, or until golden brown.
   
3. In a small mixing bowl, whisk honey with ½ the chilli and ½ the lime juice.
   
4. Drizzle the honey mix over the haloumi in the pan, reduce heat slightly and cook for 1–2 minutes, until it begins to caramelise.
   
5. In a large bowl, add chickpeas/lentils, corn, tomatoes, onion, cucumber and a pinch of sea salt. Gently toss.
   
6. Combine 1 tbsp olive oil with remaining lime juice and remaining chilli. Pour over salad.
   
7. Add avocado and optional coriander, gently toss. Serve hot haloumi over salad.

💡 Tips & Add-Ons

• Add grains: Quinoa, brown rice or couscous make it a fuller meal
  
• Vegan option: Swap haloumi for grilled tofu and use maple syrup instead of honey
  
• Make ahead: The salad keeps well chilled — just add haloumi fresh
  
• Love heat? Use bird’s eye chilli or add a pinch of cayenne