Bbq corn haloumi salad
Serves: 1
Prep: 00:10
Cook: 00:20
Lunch, Dinner
EF
NF
G
GF
V
PE
P
PR

Ingredients

  • 1/2 corn cob (sweet corn)
  • 50 grams haloumi cut into 2cm thick slices
  • 1/4 cup(s) kidney beans (canned) drained and rinsed
  • 1/4 onion (red) sliced
  • 5 cherry tomatoes quartered
  • 1/4 cucumber(s) diced
  • 1/4 capsicum (green) diced
  • 1/4 avocado diced
  • 1.5 tablespoon(s) coriander (fresh) roughly chopped
  • 1/4 lime(s) juiced
  • 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 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. Squeeze the lime juice over the salad to serve.
Energy
1691.1kj
Calories
404.0cal
Protein
20.6g
Fibre
13.4g
Fat
21.6g
Saturated Fat
8.2g
Carbs
23.9g
Sugar
10.4g