Mexican-Spiced Grilled Halloumi with Charred Corn & Black Bean Salsa
Griddled halloumi brushed with spiced oil, served with charred corn and black beans mixed with lime and coriander.
- 250 g halloumi cheese
- 200 g corn kernels, fresh or frozen
- 200 g tinned black beans
- 120 g red bell pepper
- 80 g red onion
- 40 ml lime juice
- 15 g fresh coriander
- 4 g smoked paprika
- 4 g ground cumin
- 3 g chilli powder
- 40 ml olive oil
- 4 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat a griddle or grill pan over high heat. Toss corn kernels with 10ml oil, smoked paprika, cumin and salt. Grill for 6 minutes, stirring occasionally, until charred and tender. Transfer to a bowl.
- Step 2
Drain and rinse black beans. Dice red pepper and red onion finely. Add to corn with lime juice and chopped coriander. Toss gently and set aside.
- Step 3
Pat halloumi dry and slice into 1cm thick slices. Mix chilli powder with remaining spices. Brush halloumi slices lightly with 15ml oil and dust both sides with spice mixture.
- Step 4
Grill halloumi slices for 2 minutes per side until golden with char marks. Transfer to a warm plate.
- Step 5
Serve grilled halloumi alongside the charred corn and black bean salsa. Drizzle with remaining 15ml olive oil and garnish with extra coriander.
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