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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


  1. 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.
  2. 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.
  3. To make the herb dressing, place the parsley, coriander, mint, oregano, oil and vinegar in a small bowl and whisk until well combined. Season.
  4. Spray the haloumi with oil spray. Season. Cook on the grill for 2 mins each side or until the haloumi is lightly charred.
  5. Place rocket on serving platter. Arrange corn, capsicums, haloumi and tomatoes on platter. Drizzle dressing over and serve immediately.