Charred Corn Halloumi Pasta Salad

• Fusilli(280 g)
• Halloumi(225 g)
• Corn(300 g)
• Cherry Tomatoes(250 g)
• Cucumber(1)
• Red Onion(1)
• Flat Leaf Parsley(20 g)
• Fresh mint(10 g)
• Lemon(1)
• Olive oil(4 tbsp)
• Dijon Mustard(1 tbsp)
• Honey(1 tbsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of water to the boil. Cook {Fusilli} until just tender according to the pack, then drain and spread out briefly so it cools slightly instead of steaming.

   ~10 min

2. 2

   While the pasta cooks, dice {Halloumi}, halve {Cherry Tomatoes}, dice {Cucumber}, thinly slice {Red Onion}, and roughly chop {Fresh parsley} and {Fresh mint}.

   ~8 min

3. 3

   Whisk the zest and juice of {Lemon} with {Olive oil}, {Dijon Mustard}, {Honey}, {Oregano}, half the {Salt}, and {Black pepper} to make a punchy dressing.

   ~8 min

4. 4

   Heat a large frying pan over medium-high heat with {Olive oil}. Add {Corn} and cook until lightly blistered and golden in spots. Add {Halloumi} and cook, turning, until golden and crisp at the edges. Season with the remaining {Salt}.

   ~10 min

5. 5

   In a large bowl, toss the warm {Fusilli} with the dressing, then add the charred {Corn}, golden {Halloumi}, {Cherry Tomatoes}, {Cucumber}, {Red Onion}, {Fresh parsley}, and {Fresh mint}. Toss well so everything is glossy and evenly mixed.

   ~2 min

6. 6

   Serve the pasta salad slightly warm or at room temperature, with the herbs and halloumi evenly scattered through each bowl.

   ~1 min