Cucumber Salad/Corn and Halloumi

By Amy Story

Cucumber Sesame Salad


2 medium-sized cucumbers

1/2 tsp. salt

2 tsp. toasted dark sesame oil

2 Tbsp. seasoned rice vinegar

6 basil leaves, thinly sliced

1/2 tsp. red chili flakes

minced garlic to taste, optional

2 tsp. toasted sesame seeds


> Mix salt, sesame oil, rice vinegar, basil, chili flakes, garlic and sesame seeds in a bowl.

> Peel and cut cucumbers lengthwise, and then into quarters. Create 1/2 inch thick pieces and place in the bowl with the mixture.


Grilled Corn and Halloumi


6 ears sweet corn

olive oil

kosher salt

black pepper

one package Halloumi cheese

1-2 freshly diced avocados

cilantro to taste

lime juice


> Prep corn, brush with olive oil, and then sprinkle with salt/pepper.

> Grill 10-15 minutes turning every five, and then remove.

> When cooled enough, cut corn off the cob.

> Slice the Halloumi and grill each side for 5-10 minutes or until grill marks appear.

> Dice the Halloumi, combine corn/cheese mixture, add diced avocados, fresh cilantro, lime juice, and black pepper.


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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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