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Healthier Mexican haloumi salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome Mexican bowl with lean beef, haloumi, avocado, Doongara rice, and black beans ready in 45 minutes.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 7.50 gm ground cumin
  • 7.50 gm smoked paprika
  • 2 tsp ground oregano
  • 1/2 tsp dried chilli flakes
  • 250g lean beef mince
  • 410g can crushed tomatoes
  • 1 large yellow capsicum, chopped
  • 250g packet 90 second microwave Doongara rice
  • 125g can black beans, drained, rinsed
  • 62.50 ml chopped fresh coriander leaves, plus extra sprigs to serve
  • 200g haloumi cheese, sliced
  • 1 small avocado, sliced
  • 250.00 ml shredded iceberg lettuce
  • 200g tomato medley, halved
  • 1 long red chilli, sliced
  • 1 lime, halved, to serve
Instructions:
  • In a large frying pan set over medium-high heat, warm 1 tablespoon of oil. Sauté the onion for 5 minutes until softened. Stir in garlic, cumin, paprika, oregano, and chili flakes, and cook for 1 minute until fragrant. Add the mince and brown it for about 5 minutes, breaking up lumps with a wooden spoon.
  • Combine crushed tomatoes and capsicum in the pan, season with salt and pepper, and cook for 2 minutes while stirring. Add rice and beans, then cook for 10 minutes or until rice is heated through, stirring occasionally. Finally, stir in chopped coriander.
  • Heat the rest of the oil in a small frying pan over medium-high heat, then fry the haloumi in two batches for 2 to 3 minutes on each side until golden brown.
  • Assemble avocado, haloumi, lettuce, halved tomatoes, chili, and lime on top of the mince mixture. Sprinkle with additional coriander sprigs before serving.

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