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Chipotle honey halloumi

Name: Chipotle honey halloumi
Cook time: 20 min
Yield: 4
Cuisine: Central America

with spiced almonds and coriander crema

Ready in around 20 mins

RECIPE FACT:

To produce one pound (0.45 kg) of honey, bees must visit approximately two million flowers and fly a distance equivalent to three times around the world.

Nutritional Info:

Energy: 3,604kJ (861kcal)
Protein: 38g
Carbohydate: 60g
Sugars: 22g
Fat, total:51g
Saturated:19g
Sodium:1,346mg
Contains:Almonds, Eggs, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel and finely slice the red onions. Cut the chilli and lime halloumi into 1 cm slices.
2. TO PREPARE THE QUINOA SALAD:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins, stirring occasionally to create a char. Add the black beans and corn and cook for 1-2 mins. Open the bag of steamed quinoa, breaking up any clumps by squeezing the bag gently then add to the pan. Season with salt and pepper and cook for a further 2-3 mins until warm. Transfer the quinoa and vegetables into a salad bowl to cool slightly. Just before serving, add the mesclun and half of the coriander crema then toss to combine.
3. TO COOK THE HALLOUMI:
Wipe out the pan then place back over a medium-high heat with a drizzle of oil. Once hot, add the halloumi and cook for 2-3 mins each side until golden. Pour in the smoky chipotle honey, turn to coat the halloumi then cook for 30-60 secs until reduced slightly.
TO SERVE:
Spoon the quinoa salad into bowls and top with chipotle honey halloumi. Dollop over remaining coriander crema and sprinkle with cranberries and spiced almonds.