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Barbecued Sweet Potato, Corn & Haloumi Salad


BBQ Sweet Potato and Haloumi Salad

BBQ Sweet Potato and Haloumi Salad

S. Wongkaew

The barbecue isn't only for cooking meat or seafood. Why not try a salad instead with this barbecued sweet potato, corn and haloumi salad topped with a dressing of fresh herbs, garlic and lemon juice.

Haloumi is a semi-hard Cypriot cheese made from either sheep's or goat's milk. It's salty and squeaky and and holds its shape very well when cooked, while still remaining soft on the inside. Haloumi can be baked, fried or barbecued but only cook it for about a minute on each side so it doesn't dry out.


  • 1 medium sweet potato, sliced into 1" (2.5cm) rounds
  • 1 medium cob of corn
  • 1 round of haloumi cheese, cut into 8 slices
  • Olive oil for brushing
  • Mixed salad greens for 2
  • ***DRESSING***
  • Juice from 1/2 lemon
  • 1 small clove of garlic, finely chopped
  • 1 Tbsp of finely chopped fresh mint
  • 1 Tbsp of finely chopped fresh basil
  • 1/4 tsp of sugar
  • 1/2 tsp of sea salt
  • 1/8 tsp of dried chili flakes


  1. Make the dressing by combing the dressing ingredients in a small bowl. Whisk with a fork to combine. Set aside.
  2. Heat up the barbecue.
  3. Par-boil the sweet potato slices for 4 minutes. Drain and then pat dry with paper towels. Brush sweet potato and corn with a little olive oil and barbecue for about 4 minutes on each side or until soft. Allow sweet potato and corn to cool.
  4. Slice off corn kernels and set aside in a bowl.
  5. Assemble salad greens in two serving bowls. Top with corn and sweet potato rounds.
  6. Barbecue haloumi for about 1 minute on each side and then add to salad. Drizzle on the dressing and serve.
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