I love this salad because it’s both hearty and refreshing at the same time. The haloumi gives it a salty, satisfying bite, while the grilled vegetables add sweetness and depth. The herb dressing ties everything together with its bright, aromatic flavor. It’s quick to make, looks beautiful on the table, and works perfectly as a main or alongside grilled meats or seafood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 corn cobs, husks and silk removed 250g Coles Australian Sweet Baby Capsicums, halved lengthways, seeded 250g haloumi, thinly sliced 350g mixed tomatoes, thickly sliced 60g Coles Australian Baby Rocket
Herb Dressing: 1/4 cup coarsely chopped flat-leaf parsley 1/4 cup coarsely chopped coriander 2 tbsp coarsely chopped mint 1 tbsp finely chopped oregano 1/4 cup (60ml) olive oil 2 tbsp red wine vinegar
Directions
I start by heating my barbecue grill or chargrill over medium-high heat. I spray the corn lightly with olive oil and season it with a little salt and pepper. I grill the corn, turning it occasionally, for about 8 minutes or until tender and slightly charred, then set it aside to cool slightly.
While the corn cooks, I spray the capsicum halves with olive oil, season them, and grill for about 5 minutes, turning occasionally, until tender and lightly charred. Once done, I transfer them to a plate.
To make the herb dressing, I whisk together the parsley, coriander, mint, oregano, olive oil, and vinegar in a small bowl. I season to taste with salt and pepper.
Next, I spray the haloumi slices with olive oil and grill them for about 2 minutes per side, until golden and lightly charred.
I use a small serrated knife to slice the corn kernels from the cobs. Then, I arrange the corn, capsicum, haloumi, tomatoes, and rocket on a large serving platter. Finally, I drizzle everything generously with the herb dressing and serve immediately while the haloumi is still warm.
Servings and Timing
This salad serves 6 people and takes about 30 minutes total — 10 minutes to prepare and 20 minutes to cook. It’s perfect as a main dish for light lunches or a flavorful side at any summer barbecue.
Variations
I sometimes add avocado or grilled zucchini for extra texture. For a little heat, I mix a pinch of chili flakes into the dressing. If I want more crunch, I sprinkle toasted pine nuts or almonds on top before serving. Swapping rocket for baby spinach also gives a milder flavor.
Storage/Reheating
This salad is best enjoyed fresh, but I can store leftovers in an airtight container in the fridge for up to 1 day. The haloumi tends to firm up when chilled, so I like to bring it back to room temperature or reheat it briefly before serving again. The dressing can be made a day ahead and kept in the fridge.
FAQs
Can I cook the vegetables in a pan instead of on a BBQ?
Yes, I often use a grill pan or even a regular frying pan to char the vegetables indoors.
What other cheese can I use instead of haloumi?
Paneer or firm feta work well, but haloumi gives the best grill marks and texture.
Can I prepare this salad ahead of time?
Yes, I prepare the dressing and vegetables earlier, but I grill the haloumi just before serving for the best taste.
Can I make it vegan?
Absolutely — I swap the haloumi for grilled tofu or tempeh and use the same dressing.
Do I have to peel the corn first?
Yes, removing the husks and silk helps the kernels cook and char evenly.
Can I use frozen corn?
Yes, I thaw it first and char it in a pan for similar flavor.
What goes well with this salad?
It pairs beautifully with grilled chicken, fish, or lamb.
Can I store leftovers?
Yes, but it’s best eaten fresh as haloumi tends to harden when chilled.
How do I stop haloumi from sticking to the grill?
I make sure to oil both the cheese and the grill well before cooking.
Can I double this recipe?
Yes, it scales easily — just grill in batches if needed.
Conclusion
This BBQ Haloumi, Corn and Capsicum Salad is a bright, summery dish that’s full of color, texture, and flavor. I love the contrast of smoky grilled haloumi and sweet vegetables, all tied together with a fresh herb dressing. It’s quick to prepare, deliciously satisfying, and always a hit whenever I serve it.
These Silverbeet and Feta Rolls are golden, crispy filo pastries filled with a creamy mixture of silverbeet, ricotta, and feta. They’re light, flaky, and full of flavor — perfect as appetizers, snacks, or part of a vegetarian feast.
Ingredients
Melted butter, to grease
1 bunch Silverbeet (about 14 leaves)
125 ml (½ cup) Olive oil
3 Green shallots, finely chopped
3 Garlic cloves, crushed
200 g Ricotta (reduced-fat, fresh)
200 g Feta, crumbled
½ tsp Ground nutmeg
Salt and freshly ground black pepper, to taste
10 sheets Filo pastry
1 tbsp Caraway seeds
Instructions
Preheat oven: Set oven to 200°C and lightly grease two baking trays with melted butter.
Prepare silverbeet: Wash and remove stems. Tear leaves, place in a saucepan, and cook covered over medium-low heat for 2–3 minutes until wilted. Cool for 5 minutes, squeeze out excess liquid, and finely chop.
Cook aromatics: Heat 2 tsp olive oil in a small pan. Add green shallots and cook 1 minute, then add garlic and cook 30 seconds until fragrant.
Make filling: In a large bowl, mix chopped silverbeet, ricotta, feta, shallot mixture, and nutmeg. Season with salt and pepper to taste.
Prepare filo: Lay filo sheets on a clean surface and cover with a dry tea towel topped with a damp one to prevent drying. Brush one sheet with oil, fold in half crossways, and cut in half again to form smaller rectangles.
Assemble rolls: Place 1 tbsp of filling along one narrow end of each pastry strip. Fold over the filling, tuck in sides, and roll tightly. Brush ends with oil to seal. Repeat to make about 20 rolls.
Bake: Arrange rolls seam-side down on prepared trays. Brush with remaining oil and sprinkle with caraway seeds. Bake for 20–25 minutes or until golden and crisp. Serve warm.
Notes
Add dill or parsley for a fresh herb boost.
Use chili flakes or cayenne for a spicy version.
Goat cheese can replace feta for extra tang.
Make smaller versions for canapés or larger ones for a meal.
Use vegan substitutes for cheese and butter to make it dairy-free.
