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Smoky Mexican Halloumi With Black Beans

Smoky Mexican Halloumi With Black Beans

Rating
4.5rating out of 5

(1871 reviews from our customers)

Prep Time

25 min

Cuisine

Mexican

Inspired by the vibrant flavours of Mexico, this warm halloumi salad is bursting with wholesome goodness thanks to smoky, sweet red pepper strips, black beans, brown rice, spring onion and coriander. Top it all off with a smoky chipotle dressing and golden halloumi. Smokin'!

Prep Time

25 min

Cuisine

Mexican

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What is Gousto all about?

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

Ingredients
For 2 people (double for 4)
Red-pepper
1 red pepper
garlic-clove
2 garlic cloves
Spring-onion
2 spring onion
fresh-coriander
10g coriander
brown-rice
100g brown rice
Chipotle-paste
1 chipotle paste sachet (20g)
Halloumi
200g halloumi cheese †
Red-wine-vinegar
1 red wine vinegar sachet (30ml) †
Mayonnaise-sachet-(2)
1 mayonnaise sachet (30ml) †
Black-beans
1 can of black beans (400g)
You Will Need
Olive oil, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red pepper
  • 1 garlic clove
  • 1 spring onion
  • 10g coriander
  • 100g brown rice
  • 1 chipotle paste sachet (20g)
  • 200g halloumi cheese<span class="strong">†</span>
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
  • 1 can of black beans (400g)
Typical Values per 100g per serving
Energy 813 kJ
188 kcal
3176 kJ
733 kcal
Fat
of which saturates
10.7 g
4.5 g
41.6 g
17.4 g
Carbohydrate
of which sugars
15.4 g
2 g
60.1 g
7.6 g
Fibre 0.8 g 3.3 g
Protein 9.1 g 35.4 g
Salt 0.73 g 2.84 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 red pepper
red pepper
1 garlic clove
garlic
1 spring onion
spring onion
10g coriander
coriander(100%)
100g brown rice
brown basmati rice (100%)
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
200g halloumi cheese
cows milk (80%), sheep milk & goats' milk (20%), non animal rennet, salt
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
1 can of black beans (400g)
Black beans, water
Allergens
  • Allergens highlighted by † (milk, sulphites, egg)

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

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

2

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 a drizzle of olive oil over a high heat

3

Once hot, add the pepper strips 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

4 Smoky Mexican Halloumi With Black Beans

Meanwhile, drain the black beans

Combine the mayochipotle 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

Trim then finely slice the spring onions

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 brown rice (reserve the pan for the next step!) – this is your Mexican rice

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

Tip: alternatively cook on the BBQ until golden and slightly charred!

8

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Meanwhile add the chopped coriander and spring onion to the Mexican rice and mix well

Serve the halloumi sticks over the Mexican rice with the smoky dressing drizzled over

Enjoy!

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