Bbq corn haloumi salad
Serves: 2
Prep: 00:10
Cook: 00:20
Dinner
EF
G
GF
V
PR

Ingredients

  • 2 corn cob (sweet corn)
  • 100 g haloumi cut into 2cm thick slices
  • 125 g kidney beans drained and rinsed
  • 1/2 onion (red) sliced
  • 200 g cherry tomatoes quartered
  • 1/2 cucumber(s) diced
  • 1/2 capsicum (green) diced
  • 1/2 avocado diced
  • 2 tablespoons coriander (fresh) roughly chopped
  • 1 lime(s) 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.
Energy
1853.0kj
Calories
443.0cal
Protein
21.0g
Fibre
14.0g
Fat
27.0g
Saturated Fat
11.0g
Carbs
43.0g
Sugar
11.0g