Here’s another recommended recipe we found from olivemagazine.com.
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Crispy polenta halloumi with tomatillo salsa:

• 1 red onion

  finely sliced

• 1 lime

  juiced

• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• ½ tsp hot chilli powder
• 4 tbsp greek yogurt
• 75g polenta
• 1 block halloumi

  sliced

• for frying vegetable oil
• 2 Little Gems

  cut into chunky pieces

• 1 avocado

  sliced

• 200g cherry tomatoes

  halved

• ½ 400g tin black beans

  drained and rinsed

TOMATILLO SALSA

• 312g tin tomatillos

  drained (see notes below)

• ½ onion

  chopped

• 1 jalapeño pepper

  chopped

• 2 limes

  zested and juiced

• ½ a small bunch coriander

  stalks chopped (keep the leaves to serve)

Nutrition: per serving

• kcal542
• fat35g
• saturates13.6g
• carbs30.2g
• sugars12.6g
• fibre9g
• protein22.2g
• salt1.8g

Method

• step 1

  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.

• step 2

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

• step 3

  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.

• step 4

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

• step 5

  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.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Crispy polenta halloumi with tomatillo salsa

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