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Green rice & Cajun-spiced halloumi salad
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A salad starring cheese and rice is always popular… especially when the cheese in question is spice-dusted halloumi. This also works well with salmon fillets instead of the cheese
28g pack coriander
25g pack flat leaf parsley
4 salad onions, roughly chopped
2 cloves garlic, roughly chopped
2 green chillies, roughly chopped
275g basmati rice
3½ tbsp olive oil
300ml vegetable stock (or water)
400g can black beans, drained and rinsed
2 large sweetcorn cobs
2 x 250g blocks halloumi, drained and patted dry
3 tsp Cooks’ Ingredients Deep South Cajun Rub
3 limes, juice of 2, 1 cut into wedges
1 large, ripe avocado, finely sliced
Hot sauce, to serve (optional)
1. Roughly chop 1/3 of the coriander and parsley leaves; keep chilled until needed. Put the remaining herbs, including the stalks, into a blender with the chopped salad onions, garlic, chillies and 225ml water. Whizz to make a bright green, finely flecked liquid.
2. Rinse the rice, then drain well. Put 1 tbsp oil in a medium saucepan set over a medium heat. Add the rice. Stir to coat in the oil and cook for 2-3 minutes, until beginning to colour, then add the herby liquid and vegetable stock (or water). Bring to the boil, then reduce the heat to a gentle simmer, cover tightly and cook for 8 minutes. Quickly tip in the black beans, re-cover, and cook for a further 6-8 minutes. Meanwhile, heat a frying pan over a high heat. Brush the sweetcorn cobs with ½ tbsp oil and season. Cook for 6-8 minutes, turning occasionally, until well-coloured and even a little charred; set aside.
3. When the rice is cooked, remove from the heat and leave to stand for 10 minutes, still covered, then fluff up with a fork. Meanwhile, return the frying pan to a high heat. Slice the blocks of halloumi in half. Put the Cajun spice rub on a small plate and firmly roll the halloumi in it to coat thickly. Put the halloumi in the frying pan and cook for 1-2 minutes on each side, until highly-coloured. Transfer to a chopping board and slice 1cm thick. Slice the kernels from each sweetcorn cob. Fold the corn through the rice with the lime juice, remaining 2 tbsp oil and reserved chopped herbs. Serve with the avocado, halloumi and lime wedges to squeeze over. Drizzle with hot sauce, too, if liked.
Typical values per serving:
This recipe was first published in July 2021.