- Serving: 4
Nutrition facts (per portion)
- Calories: 214
- Fat Content: 9g
- Saturated Fat Content: 5g
- Carbohydrate Content: 17g
- Sugar Content: 14g
- Fiber Content: 8g
- Protein Content: 12g
- Sodium Content: 0.8g
Cumin-spiced halloumi with corn & tomato slaw
Ingredients
- lime - 1 lime, zested and juiced
- rapeseed-oil - 1 tsp rapeseed oil
- fresh-thyme-leaves - 1 tsp fresh thyme leaves
- turmeric - 1/4 tsp turmeric
- cumin-seeds - 1/4 tsp cumin seeds
- coriander - 1 tbsp finely chopped coriander
- garlic-clove - 1 garlic clove, finely grated
- halloumi - 100g halloumi, thinly sliced
- lime - 1 lime, zested and juiced
- bio-yogurt - 3 tbsp bio yogurt
- coriander - 3 tbsp finely chopped coriander
- red-chilli - 1 red chilli, deseeded and chopped
- corn - 160g corn, cut from 2 fresh cobs
- red-pepper - 1 red pepper, deseeded and chopped
- fine-green-beans - 100g fine green beans, blanched, trimmed and halved
- cherry-tomatoes - 200g cherry tomatoes, halved
- red-onion - 1 red onion, halved and finely sliced
- white-cabbage - 320g white cabbage, finely sliced
Instructions
- Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated - take care as it breaks easily.
- To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
- Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.
Healthy summer recipe for 4 people, takes only 5 mins; recipe has lime, rapeseed oil, fresh thyme leaves, turmeric, cumin seeds, coriander, garlic clove, halloumi, lime, bio yogurt, coriander, red chilli, corn, red pepper, fine green beans, cherry tomatoes, red onion and white cabbage.
