Today we’re making something, fresh, summer-y and delicious. It’s like a burrito bowl with a Mediterranean twist (I promise, it works!)
INGREDIENTS
Salsa and dressing:
Red onion
Garlic
Mango
Salad tomatoes
Mild green chilli (use half, if you don’t like heat, and de-seed if you prefer)
Coriander
Lime
Avocado (half of it goes into the dressing, half of it is served on the side)
Hot Honey Halloumi:
Halloumi
Honey
Chilli Flakes
Everything else:
Black eye beans (canned / pre-cooked – black beans or chickpeas would also work)
Okra
Quinoa
NOTES & TIPS
I usually prefer roasting okra to minimise the sliminess, but it’s hot outside and I really don’t want to waste energy preheating the oven just to cook one small thing! Therefore I needed to find another way to get a similar result. I’ve found that cooking it in a decent amount of oil on a pretty hot pan for a short amount of time works well.
In terms of the avocado dressing; in an airtight container, with all the lime, I find it lasts in the fridge without browning for a few days.
Halloumi & Mango Salsa Bowl
A fresh summer dish with a great balance of sweet, tangy and spicy flavours
Ingredients
-
*
1/3 cup (c.80g) of quinoa (rinsed)
- 100g of halloumi (cut into 4 thick slices)
- A pinch of chilli flakes
- 1 tsp of honey
- 1 small red onion (finely diced)
- 1 medium mild green chilli (finely chopped)
- 1 clove of garlic (pressed, grated or finely chopped)
- 1 medium mango (diced into bite-sized chunks)
- 2 large tomatoes (diced into bite-sized chunks)
- 70g of okra (cut into 5cm long chunks)
- 80g of black eye beans (drained and rinsed)
- 2 medium avocados
- Juice of 1 lime
- A large handful (c. 10g) of coriander (de-stem half of it, reserve the stems, and finely chop the leaves)
- A couple of drizzles of avocado oil
- Salt and pepper to taste
Directions
- Drizzle a little avocado oil into a small lidded saucepan and toast the quinoa in it over a medium heat for a minute or two, season with salt and pepper and add water (at a 1 part quinoa to 1.5 parts water ratio), bring to a boil then reduce to a simmer and cover to cook for 15 minutes
- Prepare the salsa by combining the chopped coriander leaves (optional: set aside a little for garnish), red onion, garlic, tomatoes and mango, season with salt and pepper and drizzle over half of the lime juice
- Prepare the dressing by adding the remaining coriander and stems, the other half of the lime juice and half of an avocado with salt, pepper and 100ml of water and blend (add additional water 1 tbsp at a time to thin this out to a dressing consistency)
- Over a medium heat, in a frying pan, add the halloumi slices and drizzle over the honey and sprinkle on the chilli flakes – fry on both sides until golden
- Over a high heat, add a generous drizzle of avocado oil to a frying pan and add the okra – cook on each end for 3-4 mins until cooked
- Slice the remaining avocado (I did half an avocado here for me) to serve
- Add the cooked quinoa, okra and black eye beans to the bowl and serve with the salsa, avocado and hot honey halloumi and drizzle over the dressing (optional sprinkle over the reserved coriander)
Let me know if you try this halloumi salsa bowl!
But First, Food 
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