Mexican Halloumi & Zesty Rice Bowl
with Charred Corn Salad & Yoghurt Drizzle
- Milk
Looking for those bold, smokey Mexican flavours without the heavy hitters? This Calorie Smart bowl is proof that you don’t need to compromise on satisfaction to keep things light. We’ve paired tender beef strips with a fluffy bed of zesty basmati rice. Finished with a hit of fresh lime and coriander, it’s a bright, zingy dinner that hits the spot.
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Halloumi
(Contains: Milk; )
1
Plain Yoghurt
(Contains: Milk; )
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Lime
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While rice is cooking, drain sweetcorn. Finely chop tomato. Zest lime to get a generous pinch, then slice into wedges. • Cut halloumi into 1cm-thick slices. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until charred, 4-5 minutes. • Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid or foil if the kernels are "popping" out.
• Meanwhile, in a second medium bowl, combine, Mexican Fiesta spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add halloumi, tossing to coat. • Return pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side.
• To the saucepan with rice, stir through lime zest until combined.
• To the bowl with corn, combine tomato, mixed salad leaves, a drizzle of
olive oil and a generous squeeze of lime juice. Season to taste.
• Divide zesty rice and charred corn salad between bowls.
• Top with Mexican beef.
• Drizzle over natural yoghurt and tear over coriander.
• Serve with any remaining lime wedges. Enjoy!
