Rukmini Iyer’s quick and easy recipe for charred corn salad with halloumi, broccoli and black beans

Rukmini Iyer’s charred corn salad with halloumi, Tenderstem and black beans. Photograph: Kim Lightbody/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Wilkins. Food styling assistant: Sophie Ellwood.

This is my version of a chopped salad, and I love the textural contrast of the crisp broccoli against the soft black beans and squeaky halloumi. The lime-and-spring-onion dressing makes everything sing, while the slightly bitter note of the charred corn keeps things interesting. A filling rainbow salad for warm days.

Charred corn, halloumi, Tenderstem and black bean salad