Grilled Halloumi with Lime Black-eyed Pea Salad & Guacamole (GF)

The original recipe describes this as "Cajun." I'm here to tell you, the BBC has a different interpretation of Cajun, than we do in America. THAT SAID, misnamed or not, this very simple, very quick meal is packed with a lot of flavor.

Source: BBC Good Food Serves: 2

Time: 25 min

Changes: chopped up grape #tomatoes instead of two large tomatoes and replaced a red chili with a jalapeno.

Ingredients

Halloumi

1 tsp grapeseed oil

½ tsp dried oregano

½ tsp dried thyme

1 tsp smoked or regular paprika

¼ tsp cayenne pepper

1 garlic clove, finely chopped

1 block halloumi cheese

Black-eyed pea salad

1 can black-eyed peas, drained

1 cup grape tomatoes, deseeded and diced

1 small can sweetcorn, drained

2 spring onions, trimmed and finely chopped

25g un-dried tomatoes in oil from a jar, roughly chopped

1 tbps lime juice

Small handful coriander, finely chopped

Guacamole

1 avocado, stoned and peeled

1 jalapeno, deseeded and finely chopped

½ tbsp olive oil

1 tbsp lime juice

Small handful cilantro, finely chopped

Instructions

Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide the block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice.

In a large bowl, mix all the ingredients for the salad. Stir well and set aside.

For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.

Heat the grill. Place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden. I used an electric grill press.

Plate and enjoy!