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Mexican Recipes

Mexican Tomato Jumble

Mexican Tomato Jumble

Mexican Tomato Jumble

with Spiced Citrus Halloumi

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This dish is full of beautiful, sunny colours - reds, oranges and yellows, which give a hint to the nutrient profiles of its ingredients. Brightly coloured vegetables are richer in phytonutrients than their dull coloured counterparts. Red and yellow veggies are usually high in carotenoid pigments, which are powerful antioxidants that protect against certain cancers and are beneficial for eye and bone health. We hope you enjoy this bowl of sunshine!

Tags:

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

½

Coriander

1

Sweet Potato

1

Red Onion

1

Halloumi

(Contains: Milk)

1.5

Mexican Spice

½

Lime

Nutritional information

/ per serving

Energy (kcal)531 kcal

Energy (kJ)2222 kJ

Fat25 g

of which saturates15 g

Carbohydrate49 g

of which sugars22 g

Protein29 g

Salt4 g

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

Utensils

•Knife

•Baking Tray

•Bowl

•Pan

Instructions

1

Preheat 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).

2

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

3

Slice the halloumi into roughly ½cm slices.

4

Mix the Mexican spice with the zest of the lime and a splash of olive oil. Roll your lime firmly between your hand and the work surface to loosen it up. Cut it in half and squeeze some lime juice into your spice mixture along with a pinch of salt and a grind of black pepper.

5

Rub your spice mixture over your halloumi slices. Heat a non-stick frying pan on medium heat with a small drizzle of olive oil. Cook your halloumi for 2 mins on each side until just golden. Tip: Don’t overcook it as it will become brittle and lose its wonderful texture.

6

In a bowl toss your tomatoes with another squeeze of lime juice. Add your coriander, sweet potato and onion. Plate up with your halloumi slices on top.

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