Arugula Salad with Grilled Corn, Peppers and Halloumi

Ease of preparation rating: Easy

Yield: 3-4 servings

INGREDIENTS:

4 ounces (114 g) halloumi, room temperature

7 tablespoons (105 ml) extra-virgin olive oil, divided

3 ears of corn, husks and silks removed

2 red bell peppers

1 yellow bell pepper

½ cup (120 ml) sliced red onion

4 tablespoons (60 ml) balsamic vinegar

4 cups (1 L) arugula, washed thoroughly

Salt and ground black pepper

Olive oil, for grill

METHOD:

Preheat the barbecue to 300 F (150 C).

Slice halloumi into 1-inch (2.5 cm) slices.

Drizzle halloumi, corn and peppers with 3 tablespoons (45 ml) of extra virgin olive oil.

Brush grill with oil.

Place peppers, corn and halloumi on grill and cook, turning periodically.

Remove halloumi when char marks appear on each side (1-2 minutes).

Remove corn when vibrant yellow and slightly charred (4-5 minutes).

Remove peppers when they are charred and blistered (7-8 minutes).

Remove the skins and seeds from the peppers, roughly dice and add to large bowl.

Strip the kernels from cobs and add to bowl with peppers.

Add the red onion to the same bowl.

Drizzle peppers, corn and red onion with 2 tablespoons (30 ml) of extra virgin olive oil and 2 tablespoons (30 ml) of balsamic vinegar. Toss gently to combine.

Place arugula on a large platter. Top with mixture of peppers, corn, and onion. Place halloumi slices on top of salad.

Drizzle salad with remaining extra virgin olive oil and balsamic vinegar.

Season with salt and ground black pepper.

Serve and enjoy!

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.