BBQ rice salad with garlic, aubergine, butternut squash and halloumi recipe

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This tasty vegetarian recipe is healthy and will keep you feeling fuller-for-longer...

BBQ rice salad with garlic, aubergine, butternut squash and halloumi recipe
In ten minutes you could be eating this - a delicious mix of veggies, rice, squash and courgette with Tilda's tasty BBQ rice (all the flavour none of the cooking fuss). Just mix it all together and tuck in if you're short on time. Mid-week dinner? Sorted.

BBQ rice salad with butternut squash and halloumi

Serves: 4

INGREDIENTS

  • 1 pouch of Tilda Barbecue Rice
  • 2 tbsps. of 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 of Halloumi cheese, cut into thick slices
  • A handful of fresh coriander, chopped
  • A few torn mint leaves
  • Salt and freshly ground black pepper

METHOD

Brush the aubergine, courgette, butternut squash, corn and halloumi with the oil.

Cook over a high heat either on the barbecue or on a griddle pan until nicely chargrilled.

Roughly chop the vegetables and remove the kernels from the corn.

Heat the rice on full power in the microwave for 1 minute.

Mix the rice, vegetables and halloumi together in a large bowl and then stir through the coriander and mint.

Season well and serve warm.


PREP TIME

10 mins

COOK TIME

10-15 mins



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