Barbecue salad

Prep Time: 10 minutes
Cook Time: 10-15 minutes


1 pouch Tilda Barbecue Rice
2 tbsps. Garlic Flavoured oil
½ Aubergine, cut into thick slices
1 small courgette, cut into thick slices
¼ butternut squash, cut into thick slices
1 corn on the cob, cooked for 5-7 minutes
125g Halloumi, cut into thick slices
Handful fresh coriander, chopped
A few torn mint leaves
Salt and freshly ground black pepper


  1. Brush the aubergine, courgette, butternut squash, corn and halloumi with the oil.
  2.  Cook over a high heat either on the barbecue or on a griddle pan until nicely chargrilled
  3. Chop vegetables roughly and remove the kernels from the corn
  4. Heat the rice on full power in the microwave for 1 minute
  5. Mix the rice, vegetables and halloumi together in a large bowl and then stir through the coriander and mint
  6. Season well and serve warm

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