by Susan Hanna

This scrumptious salad from Canadian Living is bursting with summer blueberries, arugula and corn. Grill corn and halloumi, remove the kernels from the cobs and combine with couscous, arugula and blueberries. Serve topped with the grilled halloumi, almonds and a blueberry-balsamic-honey dressing. Cook’s note: I removed the kernels from the cobs before cooking and sautéed them in a pan on top of the stove. I grilled the halloumi on a grill pan on top of the stove. I used watercress instead of arugula and sliced almonds.

Serves 4.

Avoiding Additives and Preservatives

Check the halloumi to make sure it does not contain additives or preservatives. Use butter that contains only cream, with no colour added. I use a balsamic vinegar with only naturally occurring sulfites and President’s Choice Old-Fashioned Dijon. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

Salad

  • 2 cobs corn, husks and silk removed
  • 2 tsp (10 ml) olive oil
  • Salt and pepper
  • 1 7 oz (200 g) pkg halloumi, cut into 8 slices
  • 1 cup (250 ml) couscous
  • 2 tsp (10 ml) butter
  • 1 cup (250 ml) arugula
  • 1/3 cup (85 ml) fresh blueberries
  • 2 tbsp (30 ml) coarsely chopped almonds

Blueberry dressing

  • 2 cups (500 ml) fresh blueberries
  • 3 tbsp (45 ml) balsamic vinegar
  • 1 tbsp (15 ml) liquid honey
  • 2 tsp (10 ml) Dijon mustard
  • 1/3 cup (85 ml) olive oil
  • Salt and pepper

Preparation:

Corn and halloumi

Preheat grill to medium-high heat; grease grate well. Brush corn with oil; sprinkle with salt and pepper. Place corn and halloumi on grill; close lid and grill, turning occasionally, until corn is tender and halloumi is well marked, about 15 minutes for corn and 6 minutes for halloumi. Let corn cool slightly; remove kernels from cobs.

Blueberry dressing

Meanwhile, in blender or food processor, purée blueberries, vinegar, honey and mustard. Add olive oil in thin drizzle until mixture is smooth; season with salt and pepper. Dressing can be made ahead and refrigerated for up to 3 days.

Salad

In large, heatproof bowl, mix together couscous, 1 cup (250 ml) boiling water and butter; cover and let stand for 5 minutes. Fluff with fork. Add corn kernels, arugula and blueberries; toss until well combined. Top with grilled halloumi and almonds and serve with dressing.

From Canadian Living