
Crispy polenta halloumi with tomatillo salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 red onion, finely sliced
- 1 lime, juiced
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- ½ tsp hot chilli powder
- 4 tbsp greek yogurt
- 75g polenta
- 1 block halloumi, sliced
- for frying vegetable oil
- 2 Little Gems, cut into chunky pieces
- 1 avocado, sliced
- 200g cherry tomatoes, halved
- ½ 400g tin black beans, drained and rinsed
TOMATILLO SALSA
- 312g tin tomatillos, drained (see notes below)
- ½ onion, chopped
- 1 jalapeño pepper, chopped
- 2 limes, zested and juiced
- ½ a small bunch coriander, stalks chopped (keep the leaves to serve)
Method
- STEP 1
Put the sliced onion into a bowl and cover with boiling water. Leave for 5 minutes, then drain well. Tip back into a bowl, add the lime juice and some seasoning, mix really well and leave to marinate while you make the salad, tossing every now and again.
- STEP 2
For the salsa, put all of the ingredients in a food processor and blend until smooth.
- STEP 3
In a small bowl, whisk together the spices with the yogurt, 1 tbsp of cold water and some seasoning, and put the polenta onto a plate. Take each slice of halloumi and coat in the spiced yogurt, then coat thoroughly in the polenta. Repeat with the remaining halloumi.
- STEP 4
Heat 2cm of vegetable oil in a large frying pan. Fry the halloumi slices for 2-3 minutes on each side until deeply golden.
- STEP 5
Toss the Little Gems, avocado and tomatoes with 1/3 of the salsa, then tip onto a serving platter. Add the black beans, halloumi, pickled onions and coriander leaves, and spoon over more salsa.