BBQ Corn & Haloumi Salad

Prep Time: 10 mins
Cook Time: 20 mins
Serves: 2


  • 1 corn cob sweet corn
  • 120 g haloumi cut into 2cm thick slices
  • 1 cup kidney beans canned, drained and rinsed
  • 1/2 red onion sliced
  • 10 cherry tomatoes quartered
  • 1 cucumber diced
  • 1 green capsicum diced
  • 1/2 avocado diced
  • 3 tablespoons fresh coriander roughly chopped
  • 1/2 lime juiced
  • Salt to taste
  • Pepper to taste


  • Heat a barbeque grill on medium heat and cook corn, turning regularly for 12 minutes or until softened and browned. Set aside to cool.
  • Add haloumi and grill for two minutes each side.
  • Using a sharp paring knife remove corn kernals from the cob and divide between two bowls.
  • 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.
  • Squeeze the lime juice over to serve.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

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Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change. Sam Wood has over 18 years experience in the health and fitness industry, and is recognised as one of Australia’s leading experts and media commentators. He is also the founder and trainer at Australia’s number one online fitness and nutrition program, and owner of Australia’s largest personal training studio, The Woodshed.