Spice up your next spread and plate up this salad. It’s loaded with chargrilled haloumi, corn and capsicum.
Serves66, as a side or light meal
Cook time20 mins20 minutes
Prep time10 mins10 minutes
as a side or light meal
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Spice up your next spread and plate up this salad. It’s loaded with chargrilled haloumi, corn and capsicum.
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.
