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BBQ haloumi, corn and capsicum salad

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

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

  • Serves6, as a side or light meal
  • Cook time20 minutes
  • Prep time10 minutes
BBQ haloumi, corn and capsicum salad on a platter


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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