BBQ Corn & Haloumi Salad

BBQ Corn & Haloumi Salad

Serves: 2     Prep: 10 min     Cook: 20 min

Ingredients
  • 2  corn cob 
  • 100 g haloumi cut into 2cm thick slices
  • 125 g tinned kidney beans drained and rinsed
  • 1/2  red onion sliced
  • 200 g cherry tomatoes quartered
  • 1/2  cucumber diced
  • 1/2  green capsicum diced
  • 1/2  avocado diced
  • 2 tablespoon(s) coriander roughly chopped
  • 1  lime juiced
  • 1 tablespoon olive oil 
  •   Salt & pepper to taste
Method
  1. Heat a barbeque grill on medium heat and cook corn, turning regularly for 12 minutes or until softened and browned. Set aside to cool.
  2. Add haloumi and grill for two minutes each side.
  3. Using a sharp paring knife remove corn kernals from the cob and place in a large bowl.
  4. Add kidney beans, onion, cherry tomatoes, cucumber, capsicum, avocado and coriander. Season well and toss to combine. Lay the haloumi slices on top of the salad.
  5. Whisk together the juice of lime with the olive oil and stir through the salad to serve. 
Nutritionals
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