Salty sheep’s cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip
Prep:15 mins
Serves 2
For the halloumi1 tsp rapeseed oil½ tsp dried oregano½ tsp dried thyme1 tsp smoked or regular paprika¼ tsp cayenne pepper1 garlic clove, finely chopped125g block of halloumi cheese (125g more if using for Open rye sandwich – see ‘goes well with’)
STEP 1Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g 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, and reserve 4 slices for Open rye sandwich (see ‘goes well with’).STEP 2In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.STEP 3For 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.STEP 4Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.STEP 5Set aside 2 tbsp guacamole for tomorrow’s lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.
