Crispy polenta halloumi with tomatillo salsa

40 MINUTES | SERVES 4 | EASY V LC GF

red onion 1, finely sliced lime 1, juiced ground cumin 1 tsp sweet smoked paprika 1 tsp hot chilli powder Ω tsp greek yogurt 4 tbsp polenta 75g halloumi 1 block, sliced vegetable oil for frying

Little Gems 2, cut into chunky pieces avocado 1, sliced

cherry tomatoes 200g, halved

black beans Ω 400g tin, drained and rinsed TOMATILLO SALSA

tomatillos 312g tin, drained (see cook’s notes) onion Ω, chopped

jalapeño pepper 1, chopped

limes 2, zested and juiced

coriander Ω a small bunch, stalks chopped (keep the leaves to serve)

• Put the sliced onion into a bowl and cover with boiling water. Leave for 5 minutes, then drain well. Tip back into a bowl, add the lime juice and some seasoning, mix really well and leave to marinate while you make the salad, tossing every now and again.

• For the salsa, put all of the ingredients in a food processor and blend until smooth.

• In a small bowl, whisk together the spices with the yogurt, 1 tbsp of cold water and some seasoning, and put the polenta onto a plate. Take each slice of halloumi and coat in the spiced yogurt, then coat thoroughly in the polenta. Repeat with the remaining halloumi.

• Heat 2cm of vegetable oil in a large frying pan. Fry the halloumi slices for 2-3 minutes on each side until deeply golden.

• Toss the Little Gems, avocado and tomatoes with 1/3 of the salsa, then tip onto a serving platter. Add the black beans, halloumi, pickled onions and coriander leaves, and spoon over more salsa.

PER SERVING 542 KCALS | FAT 35G SATURATES 13.6G | CARBS 30.2G | SUGARS 12.6G FIBRE 9G | PROTEIN 22.2G | SALT 1.8G