Rye bread with almond butter & pink grapefruit segments
A speedy, balanced breakfast of rye toast with homemade nut butter and juicy fruit
Cajun grilled halloumi with lime black-eyed bean salad & guacamole
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 2
Skip to ingredients
For the halloumi
- 1 tsp rapeseed oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp smoked or regular paprika
- ¼ tsp cayenne pepper
- 1 garlic clovefinely chopped
- 125g block of halloumi cheese(125g more if using for Open rye sandwich - see 'goes well with')
For the black-eyed bean salad
- 200g black-eyed beanfrom a can, drained (or butter or cannellini beans)
- 2 tomatoesdeseeded and diced
- 85g sweetcornfrom a can, drained
- 2 spring onionstrimmed and finely chopped
- 25g semi-dried tomatoin oil from a jar, roughly chopped
- zest and juice 1 lime
- small handful corianderfinely chopped
For the guacamole
- 1 avocadostoned and peeled
- ¼ red chillideseeded and finely chopped
- ½ tbsp olive oil
- juice 1 lime
- small handful corianderfinely chopped
Nutrition: per serving
- kcal488
- fat29g
- saturates12g
- carbs30g
- sugars10g
- fibre12g
- protein27g
- salt2.2g
Method
step 1
Mix together the oil, herbs, spices and garlic in a large sealable bag. 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').
step 2
In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
step 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.
step 4
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.
step 5
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.
