Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Halloumi tacos with spiced sweetcorn salsa
Serves 4
Easy
Prep:
Cook:
Make this easy weeknight meal by frying sweetcorn and halloumi with spices, then pile into soft tortillas along with avocado and a chipotle yogurt dressing
Skip to ingredients
- 2 large corn cobs(or 200g frozen sweetcorn)
- 1 tbsp olive oil
- 1½ tsp smoked paprika
- 1 red chillifinely chopped (deseeded if you prefer less heat)
- 2 limeszested and 1 juiced, the other cut into wedges to serve
- small bunch of corianderchopped
- 2 x 225g blocks halloumisliced
- 1 tsp chipotle paste
- 4 tbsp natural yogurt
- 8 medium soft corn tortillas
- 1 ripe avocadosliced
Nutrition: Per serving
- kcal704
- fat41g
- saturates23g
- carbs44g
- sugars8g
- fibre6ghigh
- protein36g
- salt4.08g
Method
step 1
Heat a griddle or large frying pan over a high heat. If using fresh corn, cut the kernels off the cob. Toss the corn with a little of the olive oil, the smoked paprika, chilli and a pinch of salt. Tip into the pan and cook for 3-4 mins until lightly charred and beginning to pop. Stir the lime zest, juice and coriander through the charred corn and set aside.
step 2
Add a splash more oil to the pan. Cook the halloumi slices for 2-3 mins each side until golden and crisp. Swirl the chipotle paste into the yogurt.
step 3
Warm the tortillas in a dry pan or microwave. Spread a little chipotle yogurt over each tortilla, then fill with the halloumi, avocado and spoonfuls of sweetcorn salsa. Serve with the lime wedges on the side for squeezing over.
