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Charred Corn Salad with Halloumi Cheese
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Set a shucked corn on a gas stove grate over the open flame, on medium. Cook the corn for about 2 min on each side until slightly charred. Repeat with more shucked corn if you need to feed more people. Let cool and carefully cut corn off the cobs with a sharp kitchen knife. Put kernels in a large bowl. In a separate small bowl, whisk together grainy mustard, fresh lime juice, roasted hazelnut oil (or olive oil), s+p. Pour dressing over corn, toss to mix well and let flavors mingle while you sear the halloumi cheese.
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Slice halloumi cheese into ¼ or ½ inch slices. Over medium heat, sear on cast iron pan until golden on both sides. Keep warm.
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Toss some tender cilantro leaves into the corn salad, adjust seasoning or add more lime juice if needed. Spoon salad onto plate, top with halloumi, aleppo pepper, eat!
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