1、Cajun grilled halloumi with lime black-eyed bean salad & guacamole

Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Cajun grilled halloumi with lime black-eyed bean salad & guacamole recipe

Ingredients

  • 1 tsp rapeseed oil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp smoked or regular paprika
  • ¼ tsp cayenne pepper
  • 1 garlic clove, finely chopped
  • 125g block of halloumi cheese (125g more if using for Open rye sandwich - see 'goes well with')
  • 200g black-eyed bean from a can, drained (or butter or cannellini beans)
  • 2 tomatoes, deseeded and diced
  • 85g sweetcorn from a can, drained
  • 2 spring onions, trimmed and finely chopped
  • 25g semi-dried tomato in oil from a jar, roughly chopped
  • zest and juice 1 lime
  • small handful coriander, finely chopped
  • 1 avocado, stoned and peeled
  • ¼ red chilli, deseeded and finely chopped
  • ½ tbsp olive oil
  • juice 1 lime
  • small handful coriander, finely chopped

Method

Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve
 4 slices for Open rye sandwich (see 'goes well with').
  • In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
  • For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.
  • Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
  • Set aside 2 tbsp guacamole for tomorrow’s lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

  • https://www.truecookbook.com/recipe/cajun-grilled-halloumi-with-lime-black-eyed-bean-salad-guacamole-7348/

    2、Grilled halloumi with spiced couscous

    Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch
    Grilled halloumi with spiced couscous recipe

    Ingredients

    Method

    1. Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
    2. Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
    3. Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
    4. Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

    3、Cajun grilled chicken with lime black-eyed bean salad & guacamole

    Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day
    Cajun grilled chicken with lime black-eyed bean salad & guacamole recipe

    Ingredients

    Method

    1. Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
    2. In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
    3. For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.
    4. Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
    5. Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

    4、Southern Black-Eyed Pea Salad

  • Makes: 8 servings
  • Serving Size: 3/4cup
  • Carb Grams Per Serving: 24
  • Southern Black-Eyed Pea Salad recipe

    Ingredients

    • 2tablespoons cooking oil
    • 4 small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
    • 2 -4 fresh jalapeno peppers, seeded, if desired, and chopped
    • 4 cloves garlic, minced
    • 1teaspoon cumin seeds, crushed
    • 215 - ounce canblack-eyed peas, rinsed and drained
    • 1/4 cup sliced green onions
    • 2tablespoons snipped fresh cilantro or parsley
    • 1/2 teaspoon salt
    • 2cups chopped tomatoes

    Method

    1. In a large skillet, heat oil over medium heat. Add squash, peppers, garlic, and cumin; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.
    2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.
    3. To serve, toss pea mixture with tomato. Makes 8 (3/4-cup) servings.

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