Smoky Mexican Halloumi With Black Beans

Smoky Mexican Halloumi With Black Beans

Rating
4.50rating out of 5

(1459 reviews from our customers)

Prep Time

25 min

Cuisine

Mexican

Use within

5-6 days

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'! (Gluten-free, suitable for coeliacs).

Prep Time

25 min

Cuisine

Mexican

Use within

5-6 days

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What is Gousto all about?

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 10g coriander
  • 1 garlic clove
  • 1 red pepper
  • 1 spring onion
  • 1 can of black beans
  • 1 chipotle paste sachet (20g)
  • 1 mayonnaise sachet (15ml)<span class="strong">†</span>
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
  • 100g brown rice
  • Halloumi Cheese 200g<span class="strong">†</span>
Typical Values per 100g per serving
Energy 851 kJ
203 kcal
3276 kJ
782 kcal
Fat
of which saturates
10.9 g
4.2 g
42 g
16.3 g
Carbohydrate
of which sugars
16.5 g
2.1 g
63.4 g
8 g
Fibre 3.1 g 11.8 g
Protein 9.9 g 38.1 g
Salt 0.73 g 2.82 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
10g coriander
1 garlic clove
1 red pepper
1 spring onion
1 can of black beans
black beans, water, salt, calcium chloride
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.
1 mayonnaise sachet (15ml)
rapeseed oil (78%), water, free range pasteurised EGG and EGG yolk (8.9%), spirit vinegar, sugar, salt, lemon juice, antioxidant (calcium disodium edta), flavouring, paprika extract.
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: SULPHITES E220
100g brown rice
Brown rice
Halloumi Cheese 200g
cow
Allergens
  • Allergens highlighted by † (eggs, sulphites, milk)

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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