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Halloumi & Vegetable Salad

Try our delicious Halloumi & Vegetable Salad recipe, straight from the Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 4




  • 120g Tilda Grand Extra Long rice
  • 2 tbsp of garlic flavoured oil
  • 1/2 an aubergine, cut into thick slices
  • 1 small courgette, cut into thick slices
  • 1/4 of a butternut squash, cut into thick slices
  • 1 corn on the cob, cooked for 5 – 7 minutes
  • 125g of Halloumi, cut into thick slices
  • A handful of fresh chopped coriander
  • A few torn mint leaves
  • Salt and pepper to taste


  1. Brush the aubergine, courgette, butternut squash, corn and halloumi with the oil.

  2. Cook over a high heat either on the BBQ or on a griddle pan until nicely chargrilled

  3. Chop vegetables roughly and remove the kernels from the corn

  4. Rinse rice under cold water till clear, boil for 10 minutes and drain.

  5. Mix the rice, vegetables and halloumi together in a large bowl and then stir through the coriander and mint

  6. Season well and serve