This salad is such a pleasure to eat. A perfect mixture of crunchy textures, with freshly made gluten-free flatbread and the creamiest hummus. Adapt the salad to suit whatever you have on hand.
1 corn cob
100 grams baby rocket leaves
150 grams cherry tomatoes
2 radishes, sliced very thinly on a mandoline
¼ red onion, sliced very thinly
20 pitted kalamata olives
½ avocado (ripe bit still firm), sliced
150 grams halloumi cheese (I love Zany Zeus)
¼ cup finely diced fresh chives
handful fresh mint leaves
olive oil for drizzling
2 fresh lemons for drizzling
400-gram can chickpeas, drained and rinsed well
45ml olive oil
3 tablespoons tahini
3 tablespoons water
juice of 1 lemon
sea salt and cracked black pepper
Tapioca and spring onion flatbread
1½ cups tapioca flour
½ cup almond meal
2 free range eggs, lightly beaten
½ cup milk (dairy or almond milk will both work well)
½ teaspoon sea salt
1 spring onion, green part finely chopped
oil for frying
Ideally the flatbread is made no more than 1 hour before eating. It’s best while very fresh. You can also revive the flatbread by gently heating in a dry hot pan.
Hummus: Combine all ingredients and use a powerful food processor or a hand blender (my preference) to blitz until smooth and creamy. Season generously. Set aside until ready to use.
Flatbread: Whisk all the ingredients together until smooth. Heat 2 tablespoons of oil in a large sauté pan over a medium. Cook ¼ cups of batter at a time, flipping when each side is browned. Add more oil if the pan becomes too dry. Lay on a plate lined with paper towels until you’ve used all the batter. Makes 7–8 pieces.
Salad and assembly: Bring a saucepan of water to a boil. Cook the corn cob for 2–3 minutes before draining and rinsing with cold water to cool. Pat dry with a tea towel and use a knife to make vertical slices down the cob. This will make sure the kernels come off in attractive chunks.
Spread 1–2 large spoonfuls of hummus on one half of each plate. Scatter rocket on the other side. Top with the corn, cherry tomatoes, radish slices, olives, red onion and avocado
Heat 2 tablespoons of oil in a sauté pan over a medium heat. Cut 1cm slices of halloumi and fry until golden brown on each side. Remove from the pan.
Drizzle each salad with olive oil and a squeeze of lemon. Sprinkle with sea salt.
Add the hot halloumi slices to each salad. Scatter generously with chives and fresh mint leaves. Serve immediately.