Halloumi & Vegetable Salad
- 0 - 30 Minutes
- Easy
- Serves 4
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.
