Ingredients
Salad Ingredients
2 Corn cobs, husks and silks removed
250g baby capsicums, halved lengthways, seeded
250g haloumi, thinly sliced
250g mixed mini tomatoes, halved
100g baby rocket
Dressing Ingredients
¼ cup flat leaf parsley, coarsely chopped
¼ cup coriander, coarsely chopped
2 tbs mint, coarsely chopped
1tbs oregano, finely chopped
¼ cup olive oil
2 tbs red wine vinegar
Preparation
Heat a barbecue grill or chargrill on medium-high. Spray the corn with oil spray. Season. Cook the corn, turning occasionally, for 8 minutes or until tender. Set aside to cool. Cut corn kernels off the cobs.
Meanwhile, spray the capsicum with oil spray. Season. Cook, turning occasionally, for 5 minutes or until the capsicum is tender and lightly charred. Transfer to plate.
To make the herb dressing, place the parsley, coriander, mint, oregano, oil and vinegar in a small bowl and whisk until well combined. Season.
Spray the haloumi with oil spray. Season. Cook on the grill for 2 mins each side or until the haloumi is lightly charred.
Place rocket on serving platter. Arrange corn, capsicums, haloumi and tomatoes on platter. Drizzle dressing over and serve immediately.