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Vegetable Medley with Seared Halloumi Recipe

Serves: 2 to 4
Prep Time: 10 minutes
20 MIN


Vegetable Medley with Seared Halloumi

  • 1 1/2 cups (375 mL) Green Giant* canned Niblets* Corn, drained and rinsed from liquid
  • 1 tbsp. (15 mL) Crisco* Vegetable Oil
  • 1 cup (250 mL) frozen Green Giant* Asian Blend
  • 1 cup (250 mL) mixed cherry tomatoes, halved
  • 1/4 cup (60 mL) red onion, sliced
  • 2 tbsp. (30 ml) jalapeno, chopped
  • 1 pkg. (160g) halloumi cheese
  • Half  avocado, peeled and sliced


  • 3 tbsp. (45 mL) white wine vinegar
  • 2 tbsp.  (30 mL) olive oil
  • 1 tbsp. (15 mL) honey
  • 3 tsp. (7.5 mL) shallot, minced
  • 1.5 tbsp. (22.5 ml) chives, finely chopped plus extra for garnish


In a small bowl, whisk dressing ingredients together; set aside.

In a medium pan over medium heat, cook Green Giant* corn and Asian blend, 6 minutes. Transfer mixture to a large mixing bowl. Add cherry tomatoes, red onion and jalapeno; stir to combine.

Cut halloumi into 4, 1/4-inch-thick squares. In a small non-stick pan over medium high heat, warm vegetable oil. Sear halloumi cheese, 1 to 2 minutes either side until golden brown.

Arrange halloumi on a serving platter. Spoon salad over cheese and arrange avocado slices. Drizzle with dressing and garnish with chives.


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