Banana & cinnamon pancakes with blueberry compote
Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce
Cumin-spiced halloumi with corn & tomato slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 limezested and juiced
- 1 tsp rapeseed oil
- 1 tsp fresh thyme leaves
- ¼ tsp turmeric
- ¼ tsp cumin seeds
- 1 tbsp finely chopped coriander
- 1 garlic clovefinely grated
- 100g halloumithinly sliced
For the slaw
- 1 limezested and juiced
- 3 tbsp bio yogurt
- 3 tbsp finely chopped coriander
- 1 red chillideseeded and chopped
- 160g corncut from 2 fresh cobs
- 1 red pepperdeseeded and chopped
- 100g fine green beansblanched, trimmed and halved
- 200g cherry tomatoeshalved
- 1 red onionhalved and finely sliced
- 320g white cabbagefinely sliced
Nutrition: per serving
- kcal214low
- fat9glow
- saturates5g
- carbs17g
- sugars14g
- fibre8g
- protein12g
- salt0.8g
Method
step 1
Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated – take care as it breaks easily.
step 2
To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
step 3
Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.
