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

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

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(3 ratings)

Prep: 15 mins Cook: 10 mins plus marinating

Easy

Serves 2
Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal488
  • fat29g
  • saturates12g
  • carbs30g
  • sugars10g
  • fibre12g
  • protein27g
  • salt2.2g
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Ingredients

    For the halloumi

    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • ½ tsp dried oregano
      Oregano

      Oregano

      or-ee-gar-no

      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • ½ tsp dried thyme

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 1 tsp smoked or regular paprika
      Paprika

      Paprika

      pa-preek-ah

      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • 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 tomato, deseeded and diced
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 85g sweetcorn from a can, drained
      Sweetcorn

      Sweetcorn

      sw-eet corn

      Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

    • 2 spring onion, trimmed and finely chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 25g semi-dried tomato in oil from a jar, roughly chopped
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • zest and juice 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • small handful coriander, finely chopped

    For the guacamole

    • 1 avocado, stoned and peeled
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • ¼ red chilli, deseeded and finely chopped
    • ½ tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • juice 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • small handful coriander, finely chopped

    Method

    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').

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

    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.

    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.

    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.

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    Comments (3)

    dustybear's picture

    Fantastic range of flavours and textures - all my favourite things in one place! I replaced the corn in the salad with diced raw courgette as I'm not keen on sweetcorn, otherwise made it to the recipe and will be doing so again.

    SF's picture
    5

    Loved it! Only one thing - the prep was far longer than the 15 minutes stated here. But well worth it.

    bethannny's picture

    The bean salad is lovely, the lime and coriander give it lots of flavour and freshness. They only downside I found was that the calorie count was off - I added it up as I went and it came out at 538 calories, not 488. Otherwise, great dish!

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