Smoky Mexican Halloumi With Black Beans

Smoky Mexican Halloumi With Black Beans

Rating
4.50rating out of 5

(1422 reviews from our customers)

Prep Time

20 min

Cuisine

Mexican

Use within

5-6 days

This Mexican inspired warm bulgur wheat salad is bursting with sweet red pepper, black beans, spring onions and coriander. Topped with a smoky chipotle dressing and golden halloumi. Smokin'!

Prep Time

20 min

Cuisine

Mexican

Use within

5-6 days

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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Chipotle-paste
1 tbsp chipotle paste
fresh-coriander
10g coriander
garlic-clove
2 garlic cloves
Halloumi
225g Cypriot halloumi †
Red-pepper
1 red pepper
Red-wine-vinegar
2 tbsp red wine vinegar †
Spring-onion
1 spring onion
Black-beans
1 tin of black beans
bulgur-wheat
130g bulgur wheat †
You Will Need
Olive oil, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tbsp chipotle paste
  • 10g coriander
  • garlic clove
  • 225g Cypriot halloumi<span class="strong">†</span>
  • red pepper
  • 2 tbsp red wine vinegar<span class="strong">†</span>
  • spring onion
  • 1 tin of black beans
  • bulgur wheat<span class="strong">†</span>
Typical Values per 100g per serving
Energy 765 kJ
183 kcal
3103 kJ
744 kcal
Fat
of which saturates
7.4 g
4.2 g
30.1 g
17 g
Carbohydrate
of which sugars
18.4 g
2.1 g
74.5 g
8.5 g
Fibre 5 g 20.2 g
Protein 10.6 g 43.2 g
Salt 0.9 g 3.66 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tbsp chipotle paste
chipotle chilli (34%), fresh onion, tomato puree, vinegar, fresh garlic, salt, coriander.
10g coriander
garlic clove
225g Cypriot halloumi
pasteurised cows MILK, pasteurised sheeps MILK, pasteurised goats MILK, salt, vegetarian rennet, mint
red pepper
2 tbsp red wine vinegar
SULPHITES
spring onion
1 tin of black beans
bulgur wheat
WHEAT
Allergens
  • Allergens highlighted by † (milk, sulphites, wheat-gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Smoky Mexican Halloumi With Black Beans

Boil a kettle

Deseed the red peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a high heat

 

2 Smoky Mexican Halloumi With Black Beans

Once hot, add the peppers with a big pinch of salt

Cook over a high heat for 3 min until charred around the edges

Once charred, reduce the heat to low, add the chopped garlic and cook for a further 10-15 min until softened and caramelised

3 Smoky Mexican Halloumi With Black Beans

Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender

Once done, drain and return to the pot

4 Smoky Mexican Halloumi With Black Beans

Meanwhile, drain the black beans

Combine the chipotle paste with 2 tbsp [4 tbsp] olive oil, half of the red wine vinegar, 2 tbsp [4 tbsp] boiled water and 1 tsp [2 tsp] sugar and mix well 

This is your chipotle dressing

5 Smoky Mexican Halloumi With Black Beans

Slice the halloumi in half, then each half into 6 [12] sticks

Chop the coriander finely, including the stalks

Slice the spring onion[s] finely, discarding the root end[s]

6 Smoky Mexican Halloumi With Black Beans

Once the peppers are caramelised, add 1 tsp [2 tsp] sugar, the remaining red wine vinegar and drained black beans and cook for a further 2 min until the beans have warmed through

Add the peppers and beans to the drained bulgur (reserve the pan for the next step!)

7 Smoky Mexican Halloumi With Black Beans

Wipe down the pan and return it to a high heat

Once hot, add the halloumi sticks

Cook on each side for 2 min until golden

8

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Meanwhile, add the chopped coriander and spring onion to the bulgur and mix well

Serve the halloumi sticks over the bulgur with the smoky dressing drizzled over

Enjoy!

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