Cumin-spiced Halloumi with corn and tomato slaw

• lime↗1

  zest and juice

• rapeseed oil↗1 tsp tsp
• fresh thyme leaves↗1 tsp tsp
• turmeric↗¼ tsp tsp
• cumin seeds↗¼ tsp tsp
• finely chopped coriander1 tbsp tbsp
• garlic clove↗1

  finely grated

• halloumi↗100g g

  thinly sliced

• lime↗1

  zest and juice

• bio yogurt↗3 tbsp tbsp
• finely chopped coriander3 tbsp tbsp
• red chilli↗1

  seedless, sliced

• corn↗160g g

  cut from 2 fresh cobs

• red pepper↗1

  seedless, sliced

• thin green beans↗100g g

  blanched, trimmed and halved

• черрі помідори↗200g

  розрізані навпіл

• червона цибуля↗1

  розрізана навпіл і дрібно нарізана

• біла капуста↗320g

  дрібно нарізана

Step-by-step instructions

1. 1

   Combine the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic in a bowl. Add the halloumi and gently toss until it is coated — be careful as it crumbles easily.

2. 2

   To make the salad, mix the lime juice and zest, yogurt, coriander and chili, then add the corn, red pepper, beans, tomatoes, onion and cabbage.

3. 3

   Heat a large non‑stick pan or grill pan and fry the cheese in batches for about 1 minute per side. Serve the salad on plates, topping with the halloumi slices. If cooking for two, serve half the halloumi and salad now, and refrigerate the rest for a next‑day lunch.