Mexican Spiced Halloumi

Name: Mexican Spiced Halloumi with Quinoa, Black Beans and Coriander
Total time: 20 min
Yield: 2
Cuisine: Mexican
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; 500 Water

with Quinoa, Black Beans and Coriander

Recipe Development TeamPublished on January 18, 2018

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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!

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

120

Quinoa

Black Beans

Coriander

Mexican Style Spice Mix

Medium Tomato

250

Halloumi

Lime

Wild Rocket

Vegetable Stock Powder

Not included in your delivery

500

Water

Nutritional information

Energy (kcal)726 kcal

Energy (kJ)3038 kJ

Fat35 g

of which saturates19 g

Carbohydrate50 g

of which sugars13 g

Protein46 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Spoon

•Medium Saucepan

•Chopping Board

•Sieve

•Grater

•Knife

•Plate

•Grill Pan

Cooking Instructions and Tips

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!