Mexican Spiced Halloumi
with Quinoa, Black Beans and Coriander
The Mexican seasoning on this halloumi is something of a taste sensation, taking this simple twenty minute dish to showstopper status. And Chef Andre’s talents don’t stop there - nutty quinoa, juicy tomatoes, a kick of fresh zesty lime and peppery rocket are the dream accompaniments to this deliciously nutritious weeknight dinner. We’ll pass your compliments to the Chef!
Ingredients
120
Quinoa
1
Black Beans
10
Coriander
1
Mexican Style Spice Mix
2
Medium Tomato
250
Halloumi
1
Lime
40
Wild Rocket
½
Vegetable Stock Powder
Not included in your delivery
500
Water
Utensils
Instructions
a) Pour the water (see ingredients for amount) into a saucepan. Stir in and dissolve the stock pot. Pop the pan onto medium-high heat. b) Pour in the quinoa and cook for 12-15 mins. TIP: The quinoa is cooked when the seed has doubled in size and has visibly split.
a) Roughly chop the coriander. b) Chop the tomatoes into 1cm chunks. c) Zest then halve the lime. d) Drain and rinse the black beans in a sieve. e) Cut each block of halloumi into six slices.
a) Pop the halloumi onto a plate and drizzle on a splash of oil. b) Sprinkle on the fajita seasoning and rub the seasoning all over the cheese. c) Pop a frying pan on medium-high heat. We will use it to cook the halloumi in a moment.
a) When the quinoa has 3 mins left, add the black beans to the saucepan and leave to bubble away while you cook the halloumi. b) When the frying pan is hot, add a splash of oil, then cook the halloumi for 3 mins on each side. The halloumi needs to be soft and golden.
a) When cooked, drain the quinoa and leave for a minute to let all the water drain out. b) Return to the pan and stir in the tomato, lime zest and half the coriander. c) Taste and season with salt, pepper and a squeeze of lime.
a) Share the quinoa mix between your plates. b) Top with the halloumi cheese. c) Sprinkle on the remaining coriander. d) Finish with a handful of rocket. Enjoy!
