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Halloumi & Vegetable Salad

Try our delicious Peri Peri-infused Halloumi & Vegetable Salad recipe, straight from the Tilda® Kitchen.

  • 0 - 30 Minutes
  • Easy
  • Serves 4

Method

Ingredients

Ingredients

  • 2 pouches Tilda® Ready to Heat Peri Peri
  • 2 Tbsp vegetable oil
  • 2 Japanese eggplants, cut into ½-inch slices on the bias
  • 1 small zucchini, cut into ½-inch slices on the bias
  • ¼ butternut squash, cut into ½-inch slices
  • 1 ear corn
  • 4 oz halloumi, cut into ½-inch slices
  • ½ tsp kosher salt
  • ¼ tsp black pepper, ground
  • ¼ cup cilantro, roughly chopped
  • 2 Tbsp mint, roughly chopped
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How to make Halloumi & Vegetable Salad

  1. Brush the eggplant, zucchini, butternut squash, corn, and halloumi with the oil.

  2. Cook over high heat either on a barbecue or a griddle pan until nicely charred.

  3. Meanwhile, heat the rice according to package directions.

  4. Using a sharp knife, cut the kernels from the corn.

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