Cumin-spiced halloumi with corn & tomato slaw
Tuck into a super-healthy veggie dinner that's packed with flavour and freshness. We've topped a creamy, zesty coleslaw with pan-fried golden halloumi slices
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Prep:10 mins
Cook:5 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 214
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fat 9g
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saturates 5g
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carbs 17g
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sugars 14g
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fibre 8g
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protein 12g
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salt 0.8g
Ingredients
- 1 lime, zested and juiced
- 1 tsp rapeseed oil
- 1 tsp fresh thyme leaves
- ¼ tsp turmeric
- ¼ tsp cumin seeds
- 1 tbsp finely chopped coriander
- 1 garlic clove, finely grated
- 100g halloumi, thinly sliced
- 1 lime, zested and juiced
- 3 tbsp bio yogurt
- 3 tbsp finely chopped coriander
- 1 red chilli, deseeded and chopped
- 160g corn, cut from 2 fresh cobs
- 1 red pepper, deseeded and chopped
- 100g fine green beans, blanched, trimmed and halved
- 200g cherry tomatoes, halved
- 1 red onion, halved and finely sliced
- 320g white cabbage, finely sliced
Tip
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Method
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.
