Name: Cajun grilled halloumi with lime black-eyed bean salad & guacamole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Cajun & Creole
Ingredients: 1 tsp rapeseed oil; ½ tsp dried oregano; ½ tsp dried thyme; 1 tsp smoked or regular paprika; ¼ tsp cayenne pepper; 1 garlic clove finely chopped; 125g block of halloumi cheese (125g more if using for Open rye sandwich - see 'goes well with'); 200g black-eyed bean from a can, drained (or butter or cannellini beans); 2 tomatoes deseeded and diced; 85g sweetcorn from a can, drained; 2 spring onions trimmed and finely chopped; 25g semi-dried tomato in oil from a jar, roughly chopped; zest and juice 1 lime; small handful coriander finely chopped; 1 avocado stoned and peeled; ¼ red chilli deseeded and finely chopped; ½ tbsp olive oil; juice 1 lime; small handful coriander finely chopped

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Cajun grilled halloumi with lime black-eyed bean salad & guacamole

Cajun grilled halloumi with lime black-eyed bean salad & guacamole

Jennifer Irvine

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

plus marinating

A star rating of 4.8 out of 5.29 ratingsRate

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Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the halloumi

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove

finely chopped
125g block of halloumi cheese

(125g more if using for Open rye sandwich - see 'goes well with')

For the black-eyed bean salad

200g black-eyed bean

from a can, drained (or butter or cannellini beans)
2 tomatoes

deseeded and diced
85g sweetcorn

from a can, drained
2 spring onions

trimmed and finely chopped
25g semi-dried tomato

in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander

finely chopped

For the guacamole

1 avocado

stoned and peeled
¼ red chilli

deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander

finely chopped

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Nutrition: per serving

kcal488
fat29g
saturates12g
carbs30g
sugars10g
fibre12g
protein27g
salt2.2g

Method

step 1

Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
step 2

In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
step 3

For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.
step 4

Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
step 5

Set aside 2 tbsp guacamole for tomorrow’s lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

Recipe from Good Food magazine, July 2014

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A star rating of 4.8 out of 5.29 ratings

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