Try our delicious Halloumi & Vegetable Salad recipe, straight from the Tilda Kitchen
Ingredients
Method
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
- Brush the eggplant, zucchini, butternut squash, corn, and halloumi with the oil.
- 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.
- Chop the vegetables roughly when cooked and remove the kernels from the corn.
- Mix the rice, vegetables, and halloumi together in a large bowl and then stir in the cilantro and mint.
- Season well and serve.
