19/08/2026
✅ What you’ll need
2 cobs fresh sweetcorn
4 firm-ripe peaches or nectarines
150g sugar snap peas
6 radishes, trimmed and thinly sliced
80g watercress or rocket
2 spring onions, including plenty of the green part, thinly sliced on the diagonal
20g of fresh mint, leaves finely shredded, plus extra to serve
1 block halloumi (anything between 150-250g is plenty), cut into 1cm slices
Pomegranate molasses
Taronga Almonds Egyptian Dukkah
60g Taronga Almonds Roasted Almonds, roughly chopped
For the dressing
3 tablespoons Australian extra virgin olive oil
3 tablespoon lime juice
1 tablespoon pomegranate molasses
1 rounded teaspoon cumin seeds, toasted and lightly crushed
Pinch of dry chilli flakes
✅ What to do
1️⃣ To make the dressing, simply shake all the ingredients together in a small jar
2️⃣ To make the salad, heat a cast iron pan or BBQ over high heat without any oil. Add the corn kernels and cook for a couple of minutes, giving them a quick stir, so they char on both sides. Tip the corn into a medium bowl and season with a little salt and a splash of olive oil.
3️⃣ Keeping the pan or BBQ hot, toss peach slices with a little olive oil. Cook peach slices, undisturbed, on each side for 1−2 minutes until caramelised.
4️⃣ Add to the bowl of corn and set aside to cool to room temperature.
5️⃣ Combine the sugar snap peas, radishes, watercress or rocket, spring onions and mint leaves in a large, shallow salad bowl or serving platter. Add the cooled corn and peaches and drizzle with most of the dressing. Use your hands to toss very lightly.
6️⃣ Heat a little olive oil in your pan or BBQ and fry the halloumi slices for 1−2 minutes on each side, until they’re a lovely golden-brown. Remove from the heat and lay the slices flat on a chopping board. Drizzle the top side only of each halloumi slice with about ½ teaspoon of pomegranate molasses, using the teaspoon to spread the molasses evenly. Using a clean teaspoon, sprinkle each slice with a generous teaspoon of dukkah. Cut each halloumi slice in half diagonally.
7️⃣ Lay the encrusted halloumi slices decoratively over the salad. Scatter with the chopped, roasted almonds and an extra handful of shredded mint.
