Method
Ingredients
Ingredients
- 120g Tilda Grand Extra Long rice
- 2 tbsp of garlic flavoured oil
- 1/2 an aubergine, cut into thick slices
- 1 small courgette, cut into thick slices
- 1/4 of a butternut squash, cut into thick slices
- 1 corn on the cob, cooked for 5 – 7 minutes
- 125g of Halloumi, cut into thick slices
- A handful of fresh chopped coriander
- A few torn mint leaves
- Salt and pepper to taste
Method
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Brush the aubergine, courgette, butternut squash, corn and halloumi with the oil.
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Cook over a high heat either on the BBQ or on a griddle pan until nicely chargrilled
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Chop vegetables roughly and remove the kernels from the corn
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Rinse rice under cold water till clear, boil for 10 minutes and drain.
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Mix the rice, vegetables and halloumi together in a large bowl and then stir through the coriander and mint
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Season well and serve
