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BBQ Sweetcorn, Haloumi & Nectarine salad

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BBQ Sweetcorn, Haloumi & Nectarine salad

Geoff Scott of

This is a perfect vegetarian lunch dish that is easy to prepare, has great flavours and textures.  What a way to enjoy corn - healthy and delicious! Bbq prawns or smoked chicken may be served as a side dish.

Serves 4 Prep time: 15 minutes  Cook time: 10 minutes

2 corn cobs
2 Tablespoons olive oil
2 teaspoons sea salt
100gr haloumi cheese
3 nectarines, sliced
1 punnet cherry tomatoes, sliced
2 cups mixed salad leaves
1/3 cup basil leaves, torn
2 teaspoons chives, sliced
Freshly ground black pepper
2 tablespoons olive oil
1 Tablespoon raspberry vinegar or raspberry balsamic glaze


Roll corn in olive oil then season with sea salt, cook on the bbq or in a fry pan, turning occasionally, until browned, about 8 minutes. Cut the kernels from the cobs and place in a large bowl. 

Slice haloumi cheese then cook on the bbq, or in a non stick fry pan until golden. Transfer to the large bowl.

Add nectarines, cherry tomatoes, mixed leaves and herbs. Season with pepper and a little extra sea salt. Drizzle over olive oil and vinegar. Toss to combine and serve arranged on a large platter or salad bowl.