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.
Cumin-spiced halloumi with corn & tomato slaw
Course: Healthy summer
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: 1 tbsp finely chopped coriander
- Turmeric: 1/4 tsp turmeric
- Red Pepper: 1 red pepper, deseeded and chopped
- Garlic Clove: 1 garlic clove, finely grated
- Red Chilli: 1 red chilli, deseeded and chopped
- Red Onion: 1 red onion, halved and finely sliced
- Cherry Tomatoes: 200g cherry tomatoes, halved
- Lime: 1 lime, zested and juiced
- Rapeseed Oil: 1 tsp rapeseed oil
- Corn: 160g corn, cut from 2 fresh cobs
- Cumin Seeds: 1/4 tsp cumin seeds
- Bio Yogurt: 3 tbsp bio yogurt
- Halloumi: 100g halloumi, thinly sliced
- Fine Green Beans: 100g fine green beans, blanched, trimmed and halved
- Fresh Thyme Leaves: 1 tsp fresh thyme leaves
- White Cabbage: 320g white cabbage, finely sliced
Directions
- 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.
