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Mexican Spiced Halloumi

Mexican Spiced Halloumi

with Quinoa, Black Beans and Coriander

Rapid
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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!

Allergens:CelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams

Quinoa

1 bunch(es)

Coriander

2 unit(s)

Vine Tomatoes

1 unit(s)

Lime

1 tin(s)

Black Beans

1 block(s)

Halloumi

(ContainsMilk)

1.5 tsp

Mexican Spice

1 bag(s)

Rocket

Not included in your delivery

½ litre(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3038 kJ
Energy (kcal)726 kcal
Fat35.0 g
of which saturates19.0 g
Carbohydrate50 g
of which sugars13.0 g
Protein46 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Spoon
Cutting board
Grater
Knife
Sieve
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!