BBQ haloumi, corn and capsicum salad recipe

This tangy BBQ haloumi, corn and capsicum salad is the resolution blithe dish not far off from a hot summers day.

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To get started gone this particular recipe, we have to first prepare a few ingredients. You can have BBQ haloumi, corn and capsicum salad recipe using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make BBQ haloumi, corn and capsicum salad recipe:

1. 2 corn cobs, husks and silk removed
2. 250g pkt Coles Australian Sweet Baby Capsicums, halved lengthways, seeded
3. 250g haloumi, thinly sliced
4. 350g unclean tomatoes, thickly sliced
5. 60g pkt Coles Australian Baby Rocket
6. 1/4 cup harshly nearly chopped flat-leaf parsley
7. 1/4 cup scratchily chopped coriander
8. 2 tbsp scratchily chopped mint
9. 1 tbsp finely chopped oregano
10. 1/4 cup (60ml) olive oil
11. 2 tbsp red wine vinegar

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Steps to make BBQ haloumi, corn and capsicum salad recipe:

1. Heat a barbecue grill or chargrill more or less medium-high. Spray the corn with olive oil spray. Season. Cook the corn, turning occasionally, for 8 mins or until tender. Set aside to cool slightly.
2. Meanwhile, spray the capsicum following olive oil spray. Season. Cook, turning occasionally, for 5 mins or until the capsicum is tormented sensation and lightly charred. Transfer to a plate.
3. To make the herb dressing, place the parsley, coriander, mint, oregano, oil and vinegar in a small bowl and distress until without difficulty combined. Season.
4. Spray the haloumi similar to olive oil spray. Season. Cook something considering the grill for 2 mins each side or until the haloumi is lightly charred.
5. Use a small serrated knife to cut alongside the side of the corn to liberty the kernels. Arrange the corn, capsicum, haloumi, tomato and rocket on a large serving platter. Drizzle similar to the herb dressing and encourage immediately.

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