Chargrilled Sticky Pork & Haloumi Salad

• Meanwhile, preheat BBQ to high heat. 
• When BBQ is hot, grill corn, turning, until 
charred and cooked through, 10-15 minutes. 
• Transfer to a plate, set aside and allow to 
cool slightly. 

No BBQ? In a medium saucepan, bring water to boil. 
Cook corn in boiling water until tender and bright 
yellow, 5 minutes. Drain. Cover to keep warm. 

• In a medium bowl, combine Nan’s special 
seasoning, a pinch of salt and a drizzle of olive oil. 
Add pork loin steaks, turning to coat. 
• Grill pork loin steaks until charred and cooked 
through, 2-4 minutes each side. 
• Transfer to a plate, then add sweet & savoury glaze, 
turn pork to coat. Allow to rest for 5 minutes. 

No BBQ? Heat a large frying pan over medium-high 
heat with a drizzle of olive oil. When oil is hot, cook pork 
until cooked through, 3-4 minutes each side (cook in 
batches if your pan is getting crowded). Transfer to a 
plate, pour over glaze, turning to coat. Cover and rest 
for 5 minutes. 

• When pork is resting, cut haloumi into 1cm-thick 
slices. In a medium bowl, combine haloumi and a 
drizzle of olive oil. 
• On BBQ, grill haloumi, until golden brown, 
2-3 minutes each side. 
• In the last minute of cook time, add the honey, 
turning to coat. Remove from grill, then cut into 
bite-size pieces. 

No BBQ? Return frying pan to medium-high heat with 
a drizzle of olive oil. Cook haloumi until golden brown, 
1-2 minutes each side. In the last minute of cook time, 
add the honey, tossing to coat. Cut into bite-sized 
pieces.

• Meanwhile, when corn is cool enough to handle, 
slice corn kernels from cob. 
• Halve snacking tomatoes (see ingredients). 
• In a medium bowl, combine snacking tomatoes, 
corn, spinach & rocket mix and mustard cider 
dressing. Toss to combine and season to taste.