Home Recipes Halloumi & Vegetable Salad

Halloumi & Vegetable Salad

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 4

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



  • 1 pouch Halloumi & Vegetable Salad
  • 2 tbs garlic-flavored oil
  • ½ eggplant, cut into thick slices
  • 1 small zucchini, cut into thick slices
  • ¼ butternut squash, cut into thick slices
  • 1 corn on the cob, cooked for 5–7 minutes
  • 4½oz halloumi, cut into thick slices
  • A handful of fresh, chopped cilantro
  • A few torn mint leaves
  • Salt and pepper to taste

  1. Brush the eggplant, zucchini, butternut squash, corn, and halloumi with the oil.
  2. Cook over a high heat either on a barbecue or a griddle pan until nicely chargrilled. While this is cooking, add your rice to a pan of boiling water and cook for 20 minutes or until tender.
  3. Chop the vegetables roughly when cooked and remove the kernels from the corn.
  4. Mix the rice, vegetables, and halloumi together in a large bowl and then stir in the cilantro and mint.
  5. Season well and serve.