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*This recipe is gluten-free according to industry standards

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.

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

Buy tins of tomatillos from specialist grocers or online at souschef.co.uk.

Try more of our halloumi recipes here...

Best Halloumi Recipes And How To Cook Halloumi
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