Jess says: “Salty, spicy, and sweet—you can have it all in just minutes. Halloumi is a firm, briny cheese usually made from goat’s or sheep’s milk—it sears and gets amazing, charred flavor when grilled, but doesn’t melt completely. It makes a really great vegetarian option when grilling, but the truth is, everyone will love it.”

Ingredients

Produce:

• 4 ears sweet corn
• 2 large heirloom tomatoes
• 1 handful fresh basil

Dairy:

• 225g halloumi cheese, sliced into 4 pieces

Pantry:

• Neutral oil, for the grill
• Kosher salt and freshly ground black pepper
• Chili Crisp 

Method

Preheat a grill to medium-high, about 220°C.

Pull most of the outer husks of four ears corn down to expose the kernels so you can remove the silk. Use a paper towel or a vegetable brush to knock off any stubborn stands. Pull the husks back up. Soak in cold water for about 30 minutes before grilling to prevent the husks from burning—make sure to pat dry before placing on the grill.

Oil the grates of the grill and then place the corn on the grill. Grill until charred on all sides and the corn is tender, about 15 minutes. Remove the corn and let the ears cool just until they are cool enough to handle, then pull the husks down and return them to the grill for a few minutes, so the kernels get a little char on them, about five minutes. Remove from the grill and let cool again until you can handle them comfortably.

Slice 225 grams of haloumi into four pieces and grill until soft and nicely charred, about three minutes per side.

Slowly and carefully but with commitment and confidence, stand the corn cob upright and slice off the kernels; transfer to a bowl. Cut two tomatoes into 2.5 cm thick wedges and add to the bowl with the corn. Season with salt and pepper.

Scatter the sliced tomatoes and grilled corn on a serving platter.

Cut the charred halloumi in half on the diagonal to create 8 triangles and place on top of the corn and tomatoes. Drizzle a generous amount of chili crisp over the top and sprinkle with one handful basil.

Jess says: “This is a great dish to serve as part of a Passover meal, and an even better way to use up the couple of extra leftover matzo in an opened box that are a little on the stale side (after you’ve also saved some to make your matzo brei—custardy matzo and eggs, one of my all-time favorite breakfasts).”

Ingredients

Produce:

• 1 lemon
• 1⁄2 small red onion
• 5 Persian cucumbers, or 1 English cucumber
• 565g cherry tomatoes
• 1 handful chopped fresh dill
• 1 handful fresh parsley leaves
• 1 handful fresh mint leaves

Dairy:

• 1 large egg

Pantry:

• 1 tablespoon pomegranate molasses
• 60ml extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 matzo
• 3 tablespoons store-bought Everything Seasoning or za’atar
• Ground sumac

Ingredients

Preheat the oven to 175°C.

In a small bowl, whisk together the juice of one lemon, one tablespoon pomegranate molasses, and 60 ml olive oil and season well with salt and pepper.

Set three matzo on a rimmed baking sheet.

Beat one egg with a fork until blended. Brush the matzo on both sides with egg and sprinkle one tablespoons Everything Seasoning on both sides. Bake, flipping once, until golden on both sides and crispy, about 15 minutes total.

Thinly slice half red onion and five Persian or one English cucumber. Cut 2 565 grams cherry tomatoes in half.

Break the matzo into bite-size pieces and put in a large bowl. Add the onion, cucumbers, and tomatoes. Add one handful each of dill, parsley, and mint. Pour the dressing into the bowl and toss everything to combine. Sprinkle with sumac and season again with salt and pepper if necessary.

Transfer to a serving platter or bowl and sprinkle with a bit of additional sumac.

Jess says: “It was late one night at Martha’s home after a long Thanksgiving shoot. The lighting was still all set up in the kitchen, so we maneuvered around it to make ourselves something to eat. My friend Molly and I made a lemony vinaigrette and washed young lettuces from the greenhouse while Martha sliced perfectly ripe mango and told us about the time she traveled around Morocco in a Volkswagen van. If you can find a few heads of young lettuce at the farmers’ market, that would be best—otherwise just green leaf or butter lettuce will work fine.”

Ingredients

Produce:

• 1 lemon
• 2 small, ripe mangoes (preferably Ataulfo)
• 2 small heads young lettuce, mixed varieties (240 g)

Dairy:

• 1 ball (about 115g to 170g) fresh mozzarella cheese, in water (yes, that kind, please!)

Pantry:

• 2 teaspoons Dijon mustard
• 4 teaspoons Champagne vinegar
• 1 teaspoon honey
• 60ml extra- virgin olive oil
• Kosher salt and freshly ground black pepper
• Flaky salt

Method

In a large bowl, whisk together two teaspoons mustard, the zest and juice of one lemon, four teaspoons Champagne vinegar, and 1 teaspoon honey.

While whisking, slowly drizzle in 60 ml olive oil until emulsified. Season well with kosher salt and pepper.

Peel two mangoes using a Y-peeler. Hold a mango upright and find the tallest-looking side. The pit is long and flat and will run along that line, so start by cutting off both larger cheeks. Then, carefully running your knife along the curve of the pit, cut off the smaller side pieces. Thinly slice all of your mango.

Separate the leaves of two heads lettuce and tear into bite-size pieces to make about 240g; wash and spin dry. Thinly slice one ball mozzarella cheese.

Toss your lettuce with about half of the dressing. Arrange on a serving plate or platter and then top with sliced mango and mozzarella—drizzle with more dressing as desired, and sprinkle with flaky salt.

Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck (£21.99, Abrams) is out now