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BBQ haloumi, corn and capsicum salad recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tangy BBQ haloumi salad with corn and capsicum: a refreshing summer delight.
Ingredients:
  • 2 corn cobs, husks and silk removed
  • 250g pkt Sweet Baby Capsicums, halved lengthways, seeded
  • 250g haloumi, thinly sliced
  • 350g mixed tomatoes, thickly sliced
  • 60g pkt Baby Rocket
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 62.50 ml coarsely chopped coriander
  • 40.00 ml coarsely chopped mint
  • 20.00 ml finely chopped oregano
  • 60ml olive oil
  • 40.00 ml red wine vinegar
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Coat the corn with olive oil spray, season, then grill, turning occasionally, for 8 minutes until tender. Allow to cool slightly before serving.
  • Spray the capsicum generously with olive oil spray, season well, and cook for 5 minutes, turning occasionally, until tender and lightly charred. Transfer to a plate.
  • Create a flavorful herb dressing by combining parsley, coriander, mint, oregano, oil, and vinegar in a small bowl. Whisk together until fully blended, then season to taste.
  • Spritz the haloumi with olive oil spray and season it. Grill for 2 minutes on each side until lightly charred.
  • Cut the corn kernels off using a small serrated knife. Place the corn, bell pepper, haloumi, tomato, and arugula on a large serving platter. Drizzle with the herb dressing and serve promptly.

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