BBQ haloumi, corn and capsicum salad

Spice up your next spread and plate up this salad. It’s loaded with chargrilled haloumi, corn and capsicum.

6 as a side or light meal

10m

20m

Ingredients

  • 2 corn cobs, husks and silk removed
  • 250g pkt Coles Australian Sweet Baby Capsicums, halved lengthways, seeded
  • 250g haloumi, thinly sliced
  • 350g mixed tomatoes, thickly sliced
  • 60g pkt Coles Australian Baby Rocket

Herb dressing

  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely chopped coriander
  • 2 tbs coarsely chopped mint
  • 1 tbs finely chopped oregano
  • 1/4 cup (60ml) olive oil
  • 2 tbs red wine vinegar

Method

STEP 1

Heat a barbecue grill or chargrill on medium-high. Spray the corn with olive oil spray. Season. Cook the corn, turning occasionally, for 8 mins or until tender. Set aside to cool slightly.

STEP 2

Meanwhile, spray the capsicum with olive oil spray. Season. Cook, turning occasionally, for 5 mins or until the capsicum is tender and lightly charred. Transfer to a plate.

STEP 3

To make the herb dressing, place the parsley, coriander, mint, oregano, oil and vinegar in a small bowl and whisk until well combined. Season.

STEP 4

Spray the haloumi with olive oil spray. Season. Cook on the grill for 2 mins each side or until the haloumi is lightly charred.

STEP 5

Use a small serrated knife to cut down the side of the corn to release the kernels. Arrange the corn, capsicum, haloumi, tomato and rocket on a large serving platter. Drizzle with the herb dressing and serve immediately.

Dietary information

Vegetarian
Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.