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Mexican Recipes

Mexican Tomato Jumble

Mexican Tomato Jumble

Mexican Tomato Jumble

with Spiced Citrus Halloumi

Recipe Development TeamPublished on April 29, 2016

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Spring is well and truly underway, with summer on the horizon! So Patrick decided to create something colourful and full of sunshine! Our delicious tomatoes from The Tomato Stall are paired with coriander and lime chicken with a hint of Mexican spice. Enjoy!

Tags:

Not Suitable for Coeliacs

•Spicy

•Veggie

Allergens:

Milk

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Premium Tomato Mix

3

Coriander

1

Sweet Potato

1

Red Onion

1

Halloumi

(Contains: Milk)

1.5

Mexican Spice

½

Lime

Nutritional information

/ per serving

Energy (kcal)686 kcal

Energy (kJ)2870 kJ

Fat33 g

of which saturates20 g

Carbohydrate68 g

Protein33 g

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

Utensils

•Knife

•Baking Tray

•Mixing Bowl

•Grill Pan

•Plate

Cooking Instructions and Tips

Chop the sweet potato

1

Pre-heat your oven to 200 degrees. Chop the tomatoes in half and roughly chop the coriander. Chop the sweet potato into 2cm cubes (don’t peel the nutritious skin).

Roast in the oven

2

Peel and chop the red onion into around 2cm chunks. Toss the sweet potato and onion in 1 tbsp of olive oil and a good pinch of salt and pepper. Place on a baking tray in a single layer and cook on the top shelf of your oven for 20 mins. Tip: Everything is ready once it’s nice and crispy at the edges.

3

Slice the halloumi into roughly ½cm slices.

Squueze in the lime

4

Mix the mexican spice with the zest of half the lime and 2 tsp of olive oil. Roll the lime firmly between your hand and the work surface to loosen it up. Cut it in half and squeeze 1 tsp of juice into the mixture along with a pinch of salt and pepper.

Cook the halloumi

5

Rub the mixture over the halloumi slices. Heat a non-stick frying pan on medium heat with 2 tsp of olive oil. Cook the halloumi for 2 mins on each side until just golden. Tip: Don’t overcook them as they will become brittle and lose their wonderful texture.

6

In a bowl toss the tomatoes with ½ tsp of lime juice. Add in the coriander, roasted sweet potato and onion. Plate up with your halloumi slices on top.

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