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Healthier haloumi salad recipe for two
Healthier haloumi salad recipe for two
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try this zesty haloumi salad for a perfect weekday dinner with a Mexican twist.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1/2 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 3.75 gm ground cumin
  • 3.75 gm smoked paprika
  • 1 tsp ground oregano
  • 1/4 tsp dried chilli flakes
  • 125g lean beef mince
  • 200g canned crushed tomatoes
  • 1 small yellow capsicum, chopped
  • 125g of packet 90-second microwave Doongara rice
  • 125.00 ml canned black beans, drained, rinsed
  • 30.00 ml chopped fresh coriander leaves, plus extra sprigs to serve
  • 100g haloumi cheese, sliced
  • 1/2 small avocado, sliced
  • 125.00 ml shredded iceberg lettuce
  • 100g tomato medley, halved
  • 1/2 long red chilli, sliced
  • 1 lime, halved, to serve
Instructions:
  • In a large frying pan over medium-high heat, warm 2 teaspoons of oil. Sauté the onion for 5 minutes until softened. Stir in the garlic, cumin, paprika, oregano, and chili flakes and cook for 1 minute until fragrant. Add the mince and cook for 5 minutes, breaking up lumps with a wooden spoon until browned.
  • Combine crushed tomatoes and capsicum in the pan and season generously with salt and pepper. Stir and cook for 2 minutes. Add rice and beans, then cook for 10 minutes or until the rice is heated through, stirring occasionally. Finish by stirring in chopped coriander before serving.
  • Heat the remaining oil in a small frying pan over medium-high heat. Cook the haloumi in 2 batches for 2 to 3 minutes on each side until golden brown.
  • Place slices of creamy avocado, grilled haloumi cheese, fresh lettuce leaves, halved juicy tomatoes, spicy chili slices, and a squeeze of zesty lime on top of the flavorful mince mixture. Garnish with extra fragrant coriander sprigs before serving.

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