Halloumi & Vegetable Salad
- 0 - 30 Minutes
- Easy
- Serves 4
Try our delicious Halloumi & Vegetable Salad recipe, straight from the Tilda Kitchen
Ingredients
Method
- 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
- Brush the aubergine, courgette, butternut squash, corn and halloumi with the oil.
- Cook over a high heat either on the BBQ or on a griddle pan until nicely chargrilled
- Chop vegetables roughly and remove the kernels from the corn
- Rinse rice under cold water till clear, boil for 10 minutes and drain.
- Mix the rice, vegetables and halloumi together in a large bowl and then stir through the coriander and mint
- Season well and serve
