Fried Halloumi & Black Bean Salad
A vegetarian halloumi salad with a Mexican twist, this is a filling bowl that you can make a meal out of! With a creamy, herby avocado dressing and deliciously seasoned fried halloumi cheese, this protein packed meatless lunch will not leave you hungry.
Ingredients
- 1 head of romaine lettuce, chopped
- 1 can of black beans, rinsed and drained
- ½ red bell pepper, chopped
- 200 g (7 oz) cherry tomatoes, quartered
- 250 g (8.8 oz) halloumi cheese, sliced into squares or strips
- 2 tsps of fajita or taco seasoning, or to taste
- 1 avocado, chopped
- Optional toppings: chopped spring onion / green onion, fresh cilantro / coriander to mix in
Avocado Dressing
- ½ an avocado
- 1 spring onion / green onion*
- 1 big handful fresh cilantro / coriander
- 1 lime, juiced
- 2 Tbsp olive oil
- 2-4 Tbsp water
Instructions
- First prepare your dressing by blending all ingredients until smooth.
- Combine your lettuce, beans, peppers, and tomato in a bowl. Toss to combine. You can dress the salad in the bowl now, or save it to drizzle on top.
- Fry your halloumi. Heat a layer of olive oil in a large frying pan. Add halloumi to the pan, sprinkle with fajita or taco seasoning, and fry until golden on each side, turning regularly so that it doesn't burn.
- Dish your salad into bowls and top with the halloumi. Drizzle with the dressing if you didn't include it directly in the bowl, and top with the extra coriander / cilantro and spring onion.
Notes
This serves 2 as a main meal or 4 as a side dish.
*If you'd prefer a milder flavor, just use the green end and discard the white end which is a stronger, more onion-y flavor.
Serving: 1g, Calories: 625kcal, Carbohydrates: 55g, Protein: 20g, Fat: 41g, Saturated Fat: 7g, Polyunsaturated Fat: 31g, Cholesterol: 13mg, Sodium: 365mg, Fiber: 27g, Sugar: 9g