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Cumin-spiced halloumi with corn & tomato slaw

A plate of coleslaw-style salad topped with cumin-spiced halloumi

Cumin-spiced halloumi with corn & tomato slaw

Name: Cumin-spiced halloumi with corn & tomato slaw
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 lime zested and juiced; 1 tsp rapeseed oil; 1 tsp fresh thyme leaves; ¼ tsp turmeric; ¼ tsp cumin seeds; 1 tbsp finely chopped coriander; 1 garlic clove finely grated; 100g halloumi thinly sliced; 1 lime zested and juiced; 3 tbsp bio yogurt; 3 tbsp finely chopped coriander; 1 red chilli deseeded and chopped; 160g corn cut from 2 fresh cobs; 1 red pepper deseeded and chopped; 100g fine green beans blanched, trimmed and halved; 200g cherry tomatoes halved; 1 red onion halved and finely sliced; 320g white cabbage finely sliced

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.3 out of 5.17 ratingsRate

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Tuck into a super-healthy veggie dinner that's packed with flavour and freshness. We've topped a creamy, zesty coleslaw with pan-fried golden halloumi slices

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 lime

zested and juiced
1 tsp rapeseed oil
1 tsp fresh thyme leaves
¼ tsp turmeric
¼ tsp cumin seeds
1 tbsp finely chopped coriander
1 garlic clove

finely grated
100g halloumi

thinly sliced

For the slaw

1 lime

zested and juiced
3 tbsp bio yogurt
3 tbsp finely chopped coriander
1 red chilli

deseeded and chopped
160g corn

cut from 2 fresh cobs
1 red pepper

deseeded and chopped
100g fine green beans

blanched, trimmed and halved
200g cherry tomatoes

halved
1 red onion

halved and finely sliced
320g white cabbage

finely sliced

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Nutrition: per serving

kcal214

low
fat9g

low
saturates5g
carbs17g
sugars14g
fibre8g
protein12g
salt0.8g

Method

step 1

Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated – take care as it breaks easily.
step 2

To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
step 3

Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.

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Recipe from Good Food magazine, June 2018

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A star rating of 4.3 out of 5.17 ratings

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