Corn and Halloumi Bites with and Avocado Dip

In the Kitchen

Ali Leonard spent her weekend whipping up some delicious corn and halloumi bites. The little treats were crispy and packed full of flavour - definitely something that we can see being a firm favourite in households all over the country!

"I made these for lunch on the weekend. Be great as a lunchbox option or finger food." - Ali Leonard.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 225g block Halloumi cheese, grated
  • 420g can corn kernels, drained, rinsed
  • 2 eggs
  • 1/3 cup self-raising flour
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons chopped fresh chives
  • 1 avocado, chopped
  • 1/4 cup plain Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander leaves, plus extra leaves to serve
  • 1 teaspoon garlic powder
  • Salt and Pepper

Method:

  1. Preheat oven to 220C/200C fan-forced. Place 1/2 teaspoon oil in each hole of a 24-hole (1 1/2-tablespoon-capacity) mini muffin pan. Place in oven for 5 minutes to heat up.
  2. Meanwhile, combine Halloumi , corn, egg, flour, lemon rind and chives in a bowl.
  3. Divide mixture among prepared holes. Bake for 10 to 12 minutes or until golden and crisp. Stand in pans for 2 minutes. Turn out onto a wire rack.
  4. Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth.(season to taste) 
  5. Sprinkle bites with extra coriander. Serve with avocado dip. I put some sweet chilli sauce out as an option too