*This recipe is gluten-free according to industry standards


  • 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


  • 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)


  • 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.

Watch our 20-second video for the easiest way to stone an avocado...

Buy tins of tomatillos from specialist grocers or online at

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