BBQ Corn and Haloumi Salad

Method

1. Heat a barbeque grill on medium heat and cook corn, turning regularly for 12 minutes or until softened and browned. Set aside to cool.
2. Add haloumi and grill for two minutes each side.
3. Using a sharp paring knife remove corn kernals from the cob and divide between two bowls.
4. Add kidney beans, onion, cherry tomatoes, cucumber, capsicum, avocado and coriander.
5. Season well and toss to combine.
6. Lay the haloumi slices on top of the salad.
7. Squeeze the lime juice over to serve.

All credit for this recipe goes to 28 by Sam Wood and the original source can be found here.