Salad with halloumi and corn

Wash and cut the vegetables. Cucumber and carrot in slices, avocado in squares, kale and cabbage in rather small strips.

Place all the vegetables in a medium bowl along with the pre-cooked lentils and set aside.

Cut the corn into thin strips (I have used pre-cooked and packaged corn, in case of using raw corn on the cob, we must put it to cook 10/15 minutes in boiling water with a little salt being this the first step, once cooked, let it cool and cut as I have indicated above).

Heat a frying pan with the butter and place the corn strips in it until they brown a little. Once browned, remove to a separate plate.

Cut the HALLOUMI cheese into thin slices.

In the same pan where we have fried the corn, add the cheese slices and let them brown on both sides. Once browned, remove to a separate plate.

Dress the vegetables and lentils in the bowl with your favorite vinegar or lemon, EVOO and salt.

Serve the lentil salad with the corn and halloumi cheese. Optional, sprinkle with a little chili flakes.