Grilled Halloumi, Corn & Nectarine Salad

1

Preheat the grill to about 400°F.

2

In a blender, add the olive oil, water, vinegar, honey, garlic, half of the salt, pepper, one nectarine and blend until smooth. Set aside.

3

Brush some oil onto the halloumi and set it beside the grill. Place the corn on one side of the grill and cook for about ten minutes, turning often until they are slightly charred. When the corn is almost done, add the halloumi to the other side of the grill and cook it for two to three minutes per side or until each side is golden brown.

4

In a bowl, add the rest of the nectarines and onions. Cut the corn off of the cobs and add it to the bowl. Cut each piece of halloumi in half and add it to the bowl.

5

Add some of the dressing and fresh basil on top. Toss to combine. Sprinkle the rest of the salt all over. Divide onto plates and enjoy!

6

Substitutions: No nectarines: Use peaches. No honey: Use maple syrup. Leftover dressing: Refrigerate in an airtight container for up to one week.