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
How to make Halloumi & Vegetable Salad
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Brush the eggplant, zucchini, butternut squash, corn, and halloumi with the oil.
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Cook over high heat either on a barbecue or a griddle pan until nicely charred.
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Meanwhile, heat the rice according to package directions.
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Using a sharp knife, cut the kernels from the corn.
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Mix the rice, vegetables, and halloumi together in a large bowl and then stir in the cilantro and mint.
