Mexican Beef and Corn Salad with Lime and Haloumi
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Mexican Beef and Corn Salad with Lime and Haloumi
Ingredients
2 corn cobs, husk removed
2 x 300g Coles GRAZE Scotch Fillet Steaks
1 tsp Coles Ground Cumin
1 tsp Coles Sweet Paprika
400g can Coles Cannellini Beans, rinsed and drained
1 red onion, finely diced
1 Lebanese cucumber, seeded and diced
1 large avocado, peeled and diced
½ bunch coriander, roughly chopped
½ bunch flat leaf parsley, roughly chopped
¼ cup lime juice
1 tbs Coles Maple Syrup
Coles Sea Salt Flakes and Cracked Black Pepper, to taste
80g halloumi cheese, finely grated on a microplane
Method
Heat a BBQ plate over a medium heat. Coat the steaks with the cumin, paprika, a pinch of sea salt and little olive oil.
Place the corn cobs and steak onto the BBQ and cook for 2-3 minutes each side, or until cooked to your liking. Cool the corn cobs slightly before cutting the kernels from the cobs. Allow the steaks to rest before slicing into ½ cm strips.
Place the corn, cannellini beans, onion, cucumber, avocado, coriander and parsley and half the halloumi in a large bowl.
Whisk together 2 tablespoons oil, lime juice, maple syrup and a pinch of sea salt.
Pour the dressing over the salad and toss to coat. Place the salad onto a serving platter and top with the sliced beef. Grate extra halloumi cheese over the top along with some cracked black pepper and lime wedges before serving.
Recipe by Courtney Roulston
