Crispy polenta halloumi with tomatillo salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 red onionfinely sliced
- 1 limejuiced
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- ½ tsp hot chilli powder
- 4 tbsp greek yogurt
- 75g polenta
- 1 block halloumisliced
- for frying vegetable oil
- 2 Little Gemscut into chunky pieces
- 1 avocadosliced
- 200g cherry tomatoeshalved
- ½ 400g tin black beansdrained and rinsed
TOMATILLO SALSA
- 312g tin tomatillosdrained (see notes below)
- ½ onionchopped
- 1 jalapeño pepperchopped
- 2 limeszested and juiced
- ½ a small bunch corianderstalks chopped (keep the leaves to serve)
Nutrition:
- kcal542low
- fat35g
- saturates13.6g
- carbs30.2g
- sugars12.6g
- fibre9g
- protein22.2g
- salt1.8g
Method
step 1
Put the sliced onion into a bowl and cover with boiling water. Leave for 5 minutes, then drain well. Tip back into a bowl, add the lime juice and some seasoning, mix really well and leave to marinate while you make the salad, tossing every now and again.
step 2
For the salsa, put all of the ingredients in a food processor and blend until smooth.
step 3
In a small bowl, whisk together the spices with the yogurt, 1 tbsp of cold water and some seasoning, and put the polenta onto a plate. Take each slice of halloumi and coat in the spiced yogurt, then coat thoroughly in the polenta. Repeat with the remaining halloumi.
step 4
Heat 2cm of vegetable oil in a large frying pan. Fry the halloumi slices for 2-3 minutes on each side until deeply golden.
step 5
Toss the Little Gems, avocado and tomatoes with 1/3 of the salsa, then tip onto a serving platter. Add the black beans, halloumi, pickled onions and coriander leaves, and spoon over more salsa.
